No "method" accompanies this recipe; there was another recipe on the other side. — No method accompanies this recipe; there was another recipe on the reverse.

This cornbread is delicious. It’s not overly sweet, and I prefer it that way (it’s also how my mom made hers). My father-in-law said it passed the “eat it plain” test, which is how he most enjoys his cornbread.

I’m providing the recipe as originally presented, which results in a small batch that bakes perfectly in a single loaf pan. Even if I doubled it, I’d still bake them in my loaf pans because I adore high, cakey cornbread (I even add an extra egg to facilitate the cakiness). If you prefer yours thinner, then use an 8×8 square pan.

Corn Bread or Muffins

Created by Jenai on January 26, 2016

Yield: 1 loaf
Category: Sweet Miscellany

Ingredients

1 cup All-Purpose Flour
1 cup Cornmeal (Ottie used white cornmeal, as do I. I prefer Albers)
1 tablespoon Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 Egg(s), beaten (I use 2 eggs for a more tender, cakier result)
1 cup Buttermilk (I use Milk soured with 2 Tablespoons lemon juice)
2 tablespoons Melted Shortening (I use Butter, and increase to 3 Tablespoons)

Method

Preheat the oven to 400 degrees F. Grease and flour either a bread loaf pan or 8x8 square pan.
If you’re using sour-milk instead of buttermilk, then combine the milk and lemon juice now. Beat in the eggs. Set aside.
Melt the Shortening or Butter.
In a large-sized mixing bowl, measure and sift and combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Add the melted shortening or butter, and mix with a fork until evenly dispersed (no big lumps).
Add the sour-milk/buttermilk and egg mixture to the dry mixture, and beat with a spoon until well-combined (not too long, maybe for 15 or 20 seconds).
Spread evenly into the pan. Bake for approximately 25 to 30 minutes, or until golden brown and the center springs back when touched.