Baked in a vintage Griswold cast iron frying pan
Being a "Northerner" and a "Canadian" at that, I like my cornbread on the sweet side. The exception is when I bake it with the idea of using at least some of it in a Cornbread stuffing/dressing. I have two cornbread recipes that I use interchangeably. One has a lighter more tender texture and the other is a little coarser. The later is perfect for using in a stuffing. And since I was planning on roasting a chicken for dinner and making a corn bread stuffing this is the recipe I went with. I reduced the sugar but it was still perfect for breakfast. Moe topped his with a little butter and honey and I had mine with just butter. The rest was left out on the counter to dry out a little for the stuffing.
1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1 1/2 cups milk
Preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.