I cook differently in the winter. When it’s cold outside – I make stick-to-your-ribs kind of meals like stew, pot roast, pot pie and my all-time cold weather favorite – chili. And what better accompaniment to a bowlful of chili than cornbread. I’ve tried many recipes over the years. My favorite is one I prepare in a cast iron skillet. This recipe caught my eye because it was easy to put together with what I already had on hand and was “just enough” for the two of us to eat with the chili I made yesterday*! I found it in another one of my Better Homes and Gardens Encyclopedias of Cooking (1970) – Coconut to Cup to be precise!
Perfect Corn Bread
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup milk
¼ cup shortening
Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beat with an electric mixer till just smooth. (Do not overbeat.) Pour into greased 9 x 9 x-inch pan. Bake at 425 degrees until done, 20 to 25 minutes (top should be firm). Cut into squares.
* Happy to share my favorite chili recipe (pictured here) – it’s a funky recipe made with ground beef, onions and a ton of seasonings. Message me if you want that recipe! Believe it or not, I found it in a February 1982 Parents’ Magazine – the month when I became a parent for the first time!
connieiscooking 
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