One of my ongoing projects is updating a family cookbook my mom made.  This was one of my dad’s favorites. It pairs well with a bowl of chili, soup or other cold weather food.

Purrfect Cornbread
  • 1 C sifted flour
  • ¼ C sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • 1 C white cornmeal
  • 2 eggs
  • 1 C milk
  • ¼ C melted shorting or butter
  1. Sift together flour, sugar, baking powder and salt.
  2. Stir in cornmeal.
  3. Add eggs, milk and melted shortening. Beat until mixture is well mixed and smooth.
  4. Pour into greased cake pan and bake at 425 degrees 20 to 25 minutes.


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