Mom's Corn Bread Recipe

Mom's Corn Bread Recipe photo by Taste of Home

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"CORN BREAD just seems to go with chili, especially here in the Southwest, even though Mom's chili is considerably different than the kind that is normally served around here. Mom always made a fresh batch of corn bread when she'd cook up a pot of chili. It just didn't seem right to have one without the other."

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Mom's Corn Bread Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

1-1/2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2-1/4 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups milk
1/4 cup shortening, melted

Directions

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended.
Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Yield: about 9 servings.

Nutritional Facts 1 serving (1 piece) equals 219 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 394 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Mom's Corn Bread in Reminisce Spring 1991, p33