CORNBREAD

                  

It’s not easy to make corn bread here in Calgary because we don’t have self-rising corn meal or corn meal mix.  Following is the closest I have come to developing a corn bread recipe that will work for me.  I am always changing it though.  If you live in my area, let me know of your favorite way to make corn bread.

Ingredients: 

1/4 cup Crisco

3/4 cup corn meal

½ cup plus 3 T. flour

1 T. baking powder

1 t. salt

½ t. baking  soda

1 T. sugar

1 egg

1 cup buttermilk

½ cup whole milk

Instructions:

*Preheat oven to 400 degrees.

*Place the shortening in a cast iron skillet (or oven safe skillet) and place skillet in hot oven.

*While shortening is melting in the oven (and the skillet is heating up), place the remaining ingredients into a mixing bowl.  Mix until smooth.  Add more milk if necessary.

*Remove hot skillet from oven and pour melted Crisco into your cornmeal mixture.

*Pour all batter back into the hot skillet and place in the oven.

*Bake cornbread at 400 degrees for 25 minutes or until done.

Note:

Make your cornbread to suit your individual tastes by using all buttermilk or all whole milk.  You may also want to omit the sugar or the egg.  Another addition that some enjoy is to add jalapeño peppers to the batter.