We are not real big fans of sweet cornbread. We prefer good ole southern cornbread with our beans but occasionally you just want sweet cornbread. I made this sweet version with my roast and it was a very good choice. I like mine with loads of butter but of course this is optional, at least this is what I have heard. This is What's Cookin on Beaty's Creek today.
Needed:
2 1/2 cups flour
1 1/2 cups cornmeal
4 t baking powder
1 cup sugar
2 t salt
2 1/2 cups whole milk
3/4 cup shortening
2 eggs
Sift all of your dry ingredients together, now blend in shortening. Mixture will be crumby feeling. Add your wet ingredients and stir until just mixed. Pour into a greased 9x13 pan and bake 400' for 30 minutes. Now this is my oven and yours might cook a little faster or slower. I always know mine is done when it is golden brown.
