Cornbread
Per serving
Another classic from a dump dig find, a very old copy of the not-so-new "New" Antoinette Pope School Cookbook, complete with a 'Not For Resale' stamp on the side, copyright 1961 and 1965, respectively. The most classic of classic corn breads from Scratch. I'm playing with this recipe tonight and intend to post recipes from this book here for safekeeping as the book itself is falling apart and am typing all text verbatim and entering as such. The editor sometimes takes liberties, so please read through all steps before beginning this recipe. Yep, as I thought, the editor took liberties. On flour, It put the 1 cup PLUS 2 tablespoons of flour on 2 separate lines. Also, on baking powder it put 1 tablespoon PLUS 2 teaspoons baking powder on two separate lines. Just FYI. It's a good postwar clas…
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 475°F.
- 2
Grease 1 square pan, 9 x 9 x 2 inches (I intend on using a large cast-iron skillet) with 2 teaspoons shortening, greasing sides very lightly, and sprinkle with flour.
- 3
Sift together cornmeal, flour, sugar, baking powder, and salt.
- 4
Place in a large bowl.
- 5
In a separate bowl beat eggs quickly about 1/2 minute, add milk, beat another 1/2 minute.
- 6
Add milk and eggs to dry ingredients all at one time, and blend.
- 7
Last, add melted shortening.
- 8
Mix until blended but do not *overmix*.
- 9
Pour into greased pan and bake in a preheated oven at 475 F about 15 minutes or until golden brown on top.
- 10
When it is done, remove from oven, place on rack, and let stand 10 minutes; then loosen around sides and turn out on cake rack.
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