This cornbread is the perfect accompaniment to a spicy chili or soup. I serve it with my Black Bean Vegetable soup. This is a very tender cornbread, so you might want to eat it with a fork! It's easy to make this Gluten Free - Just substitute a GF all purpose flour for regular all purpose flour. Comes out great.
Provided by Penny Burdge @PennyInKC
Categories Other Breads
Number Of Ingredients 9
Steps:
- Whisk together the corn meal, flour, sugar, salt and baking powder.
- Stir in the beaten eggs, melted Crisco and butter, and the milk.
- Beat together just until smooth. Do NOT over-beat.
- Pour the batter into a greased 8" x 12" pan. Bake in the center of a 400?F oven for about 30 minutes until the edges and top are golden.
- If you'd like muffins instead, this will make 2 dozen using 1/4 Cup batter in each muffin cup. Decrease the baking time to about 15-20 minutes.
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