Cornbread
Moist, tender and slightly sweet cornbread in the classic style.

Recipe by Paul Mayville

If you like the cornbread at Marie Callendar's you'll love this version. It's almost corn "cake" because it's so light and fluffy. Check for browning and don't let it over bake.

Ingredients

• 1/2 cup shortening
• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs, lightly beaten

Directions

Preheat oven to 400 F. Add shortening to an 8 inch cast iron skillet and place in oven to preheat skillet and melt shortening.

Combine four, cornmeal, sugar, baking powder and salt in medium bowl. Remove skillet from oven and swirl shortening around to coat skillet. Pour off excess shortening into dry mixture and add milk and eggs; stir until blended. Pour batter into skillet, place in oven, and bake for 30 minutes. Slice into 8 pie-like wedges and serve warm.

Serves 8