Follow these steps for perfect results
milk
scalded
white corn meal
salt
shortening
baking powder
egg
beaten
Scald the milk.
Mix scalded milk with cornmeal and stir in salt and shortening.
Cool the mixture.
Add baking powder and beaten egg yolk and mix well.
Fold in stiffly beaten egg white.
Pour into a greased 8x8 inch pan.
Bake in a preheated 400°F oven for about 20 minutes, or until golden brown and cooked through.
Expert advice for the best results
For a sweeter cornbread, add 1-2 tablespoons of sugar to the batter.
Use buttermilk instead of regular milk for a tangier flavor.
Preheat the baking pan while the oven is heating for a crispier crust.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve warm, sliced into squares.
Serve with chili or soup.
Serve with butter and honey.
Serve as a side dish to barbecue.
Pairs well with the savory and slightly sweet flavors.
Discover the story behind this recipe
A staple food in Southern cuisine.
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