Answers – Part 4 (Cornbread Recipe)

Q:What is your favorite recipe?

I don’t know that I have one favorite recipe. I’m fond of what our family calls “The Halloween Dinner” as well as Albondigas (meatball) Soup. Both come from my grandma. But here is a recipe for the best sweet cornbread you’ve ever had. It’s probably our family’s hands-down favorite thing to eat.  Or close to it. I could eat it for breakfast. I’ll give you that recipe, too.

Corn Muffins

2 cups cornmeal
1 cup flour
1 cup sugar
1 tablespoon baking powder
salt
1 cup shortening, plus more for greasing
1 egg
1 1/4 cups milk
1 teaspoon vanilla extract

Combine corn meal, flour, sugar, baking powder and dash salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Beat egg in small bowl. Stir in milk and vanilla. Add to corn meal mixture, stirring just enough to moisten. Do not over-beat.

Fill each of 12 muffin cups 2/3 full. Bake muffins at 350 degrees until golden, 20-25 minutes. Note from me: I bake the entire batter in one cast iron skillet for 40 minutes.

Let cool thoroughly in muffin cups before loosening from pan or they will fall apart. Carefully remove from pan.

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