This isn't a meal, but with Fall right around the corner, my thoughts are turning towards warm bowls of comfort food. And nothing goes better with a big bowl of chili than cornbread! My Momma is/was a fantastic Southern cook. But when it came to cornbread, she made hers out of box - Jiffy, to be exact. Don't get me wrong, it was good. So good, I remember impatiently waiting at the kitchen counter just to get a chance to lick the raw corn meal mix from the bowl!
Don't tell my Momma, but I think this homemade cornbread is just a little bit better than hers :) Light, fluffy and soooo good hot out of the pan. I found the recipe while browsing one of my Momma's old cookbooks - The Modern Family Cookbook by Meta Given (1953 edition).
I love how my Momma signed her cookbooks using my Daddy's name - Mrs. James A. P...
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The recipe is for corn sticks or muffins, but I usually make this in a pan.
3/4 cup all-purpose flour
3/4 cup yellow corn meal
3 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoons salt
1 cup of milk
1/4 cup melted shortening (I use oil)
Mix ingredients, pour into a prepared pan or tins and bake at 425 for 20 - 25 minutes.
You absolutely MUST eat a slice of a cornbread hot right out of the oven! Consider it your right as preparer of all things delicious.
And while you're in the kitchen mixing up a bowl of this cornbread, give a listen to the Carolina Chocolate Drops as they perform "Cornbread and Butterbeans"