QUICK & TASTY CORNBREAD

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Quick & Tasty Cornbread image

From the Fannie Farmer Cookbook (1965 edition). Fannie says you can use butter, bacon fat, chicken fat, or beef drippings for the shortening, but I usually use canola oil.

Provided by ccferne

Categories     Quick Breads

Time 35m

Yield 16 2-inch squares, 8 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder (1 t baking soda plus 2 t cream of tartar for richer version)
3/4 teaspoon salt
1 cup milk (or 1 c yogurt plus 1/4 c milk for richer version)
1 egg, well beaten
2 tablespoons shortening, melted (or 2 T canola oil)

Steps:

  • Preheat oven to 425 degrees. Grease an 8" square baking dish.
  • Sift dry ingredients together.
  • Combine wet ingredients and gently mix into dry mixture.
  • Spoon into baking dish and bake 20 minutes.

Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 382.4, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3

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