There is a lot of “disagreement” on the proper way to make cornbread. This recipe is from a very old (undated but tattered and spattered) church cookbook.
Ingredients:
- ¾ c cornmeal
- ¼ c flour
- 2/3 c sour milk
- 6 tsp shorting
- 1 egg beaten
- ¾ tsp baking powder
- 3/8 tsp soda
- ½ tsp salt
- real butter
Directions:
- Preheat oven to 400°
- Place ½ teaspoon shortening in each of 12 cups of muffin pan and heat in oven.
- Sift all dry ingredients in mixing bowl.
- Mix eggs with milk and lightly stir into dry mixture.
- Pour immediately into hot muffin pans.
- Bake at 400° about 20 minutes.
Serve with real butter.
Serves: 12
Source: Huntsville Heritage Cookbook, The Grace Club Auxiliary, Inc., Mrs. T. Wallace Armstrong
Comments: To make sour milk, add 1 tablespoon vinegar or lemon juice per cup of fresh milk.
