Growing up in Arkansas during the Depression, my mother-in-law Alice is a master of homestyle country cooking, especially cornbread. Hers is a simple recipe (no harder to make than using a mix), but it’s fresh and flavorful and quick to get on the table.
Serve it with real butter or alongside a bowl of chili or beef stew, or top it with pinto beans or black-eyed peas, like today (New Year’s Day). Any way you serve it, it’s satisfying.
- 1 cup cornmeal
- 1 cup flour
- ¼ cup sugar
- 1/2 salt
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- 1/4 cup shortening or vegetable oil + 1 Tbsp oil for greasing skillet
Preheat oven to 425°. Add 1 Tbsp shortening or oil to cast-iron skillet and spread around. Place skillet in oven to heat up while mixing ingredients.