Cornbread

For years, I have tried to make my Granny's cornbread. The most important thing for this recipe to be successful is the right pan. I use a Le Crueset deep fry pan. It's cast iron with a porcelin-enamel finish. It's a terrific pan.

Generously wipe Crisco inside the entire pan and place in the oven. Preheat to 450F.

1/4 C melted Crisco
1 1/2 C self-rising yellow cornmeal
1/2 C flour
1/2 tsp salt
2 beaten eggs
1 C milk

Mix all the ingredients and pour into HOT pan. Bake at 450F for 20-25 minutes.





If you're wondering... it's not quite as good as Granny's but close enough.

NOTE: After I posted this recipe, Lee emailed me and said that the secret to Granny's cornbread was bacon grease in place of the shortening, Crisco. She said to melt it in the pan, pour some into the mixture and leave some in the pan to make a crispy, tasty crust. Thanks, Lee!!