Alice’s Cornbread

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.


Alice’s Cornbread

  • 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.

Mix all ingredients, including 1/4 cup shortening/oil, in medium mixing bowl. Ladle into prepared cast-iron skillet. Bake at 425° for 20-25 minutes.

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