Cornbread was first discovered by the Europeans during the exploration of North America. Europeans
took Cornmeal that they got from the Native American Indians and made it into Cornbread loaves. Cornbread
was popular during the Civil War
because it was very cheap
and could be made in many different ways. It could be formed into loaves or simply fried for a fast meal.
Today, Cornbread is very popular in the South, and it can be found at any
respectable restaurant throughout the Southern States.
INGREDIENTS
-
3 tablespoons vegetable shortening
-
1 1/4 cup flour
-
3/4 cup yellow Cornmeal
-
1 tablespoon of baking powder
-
1 teaspoon of salt
-
2 large eggs
-
2 tablespoons of honey
-
1 cup of milk
-
2 tablespoons melted unsalted butter
DIRECTIONS
| 1. |
Preheat the oven at 450
degrees. |
| 2. |
Place vegetable shortening in
an 8 inch Cast-Iron Skillet. Pre-heat the Skillet in the oven for 15
minutes. |
| 3. |
Mix the next 4 ingredients
together in a large bowl. |
| 4. |
Mix the remaining ingredients
together in another bowl. |
| 5. |
Add the wet ingredients to the
dry and whisk until they are combined. |
| 6. |
Carefully pour the mixture into
the Skillet. |
| 7. |
Bake for 20 - 25 minutes on the
center rack, until
golden brown on top and a toothpick inserted into the center comes out
clean. |
| 8. |
Cut the Cornbread into squares
and serve warm with butter. |
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