Description
This is my best friend's cornbread recipe. A lot of corn bread gets hard by the second day. I love leftover cornbread for breakfast but it can be too crumbly. This one stayed fluffy through the next day, so it's now my standard recipe.
Ingredients
- Self Rising Flour
- Salt
- Sugar
- Cornmeal
- Eggs
- Milk
- Shortening
Instructions
- Preheat oven to 400 degrees
- Place a greased cast iron skillet in the oven as it preheats
- Sift together flour, salt, and sugar
- Add cornmeal
- In a seperate container, combine eggs, milk, and shortening
- Combine wet and dry ingredients being careful not to over mix
- Pour batter into hot skillet
- Bake for 20-25 minutes