Yesteryears' Cornbread
Yesteryears' Cornbread is an moderately easy dinner. Made with 1 c. plain corn meal, 1 c. self-rising flour, 1 tsp. sugar, 2 tsp. baking powder and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Sift flour, sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening; beat until just smooth.
Pour into greased pan.
Bake at 425Β° for 20 to 25 minutes.
I used the cornbread recipe in 1936-1943.
At that time, there was a grist mill across Highway 30.
The man delivered the meal.
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