Delicious Corn Bread Recipe

Corn Bread or Johnny Cake, as my Grandmother used to call it, is one of my favorite things. It’s so darn good and incredibly versatile. You can eat it warm as a dessert with maple syrup or as an accompaniment to tacos or any Mexican style dish.

It’s also great just plain or with butter for a snack or accompanying any meal. Try it in the lunch box for a change with an apple and a couple slices of your favorite cheese.

Directions:

Yield: One 8 or 9″ square pan

1. Spray pan with cooking spray or lightly grease with shortening & set aside.
2. Preheat Oven to 350°F.
3. Combine cornmeal with 1/2 cup milk in a small bowl and set aside.
4. Measure out and combine dry ingredients in a small bowl and set aside.
5. Cream shortening & sugar in medium mixing bowl until light and fluffy.
6. Add egg and mix well.
7. Add dry ingredients alternately with the milk. Starting with the dry and making three dry additions and two liquid additions.
8. Add cornmeal mixture and blend together.
9. Pour into prepared pan and bake on center rack of preheated oven for 30 to 60 minutes or until cake is golden and springs back when lightly touched.
10. Cool for 5 minutes before removing from the pan.
11. Serve warm with maple syrup or butter.