This recipe is a great complement to almost any hearty soup, stew or chowder dinner... our favorite happens to be Taco Soup. You can add a Mexican twist by adding chopped fresh or canned jalapenos to the batter.
Homegrown Cornbread
1 1/2 cups sugar
3/4 cup shortening
2 cups buttermilk
2 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups cornmeal
2 cups flour
Mix together all ingredients & pour into greased 9x13" pan or muffin cups. Sprinkle sugar on top. Bake at 350* for 30-40 minutes.
1 responses:
I will have to try it. I love cornbread! We like to have it with chili or just buttered for breakfast.
Leticia
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