Cornbread

Addy’s Cookbook, p. 33

Shortening to grease baking pan

¼ cup lard or shortening

1 cup cornmeal

1 cup flour

1 tablespoon baking powder

1 teaspoon sugar

¼ teaspoon salt

1 egg

1 cup milk or buttermilk

Preheat the oven to 425F. Grease an 8-inch square baking pan with shortening and heat it in the oven.

So basically this recipe starts smelling good, like, immediately.

Melt the lard or shortening in a saucepan over low heat. Turn off the heat.

Measure the cornmeal, flour, baking powder, sugar, and salt into a mixing bowl. Mix well. 

The color yellow is one of my favorite things...

Add the melted lard or shortening, egg, and milk or buttermilk. 

...so I think the pics of this recipe...

Stir to blend the ingredients.

...are really pretty.

Take the baking pan out of the oven. Pour the batter into the pan and bake for 20 minutes. 

Nice and buttery already!

Be ready for it to rise a bit.

The cornbread is done when a toothpick inserted in the middle comes out clean.

Remove the cornbread from the oven. 

See? All fluffy!

Cut it into squares and serve it warm.

I spread jelly on it, Cracker Barrel-style. 

My Rating: 3/5 "A nice basic cornbread recipe that's quick and easy to make. It's a bit dry, but at the same time it's delicate and has great consistency."