COWPOKE CORNBREAD

4 Teaspoons baking powder

3/4 teaspoon salt

1/4 cup sugar

1/2  cup sifted all-purpose flour

1 cup yellow cornmeal

2 eggs

1 cup milk

1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal.  Add eggs, milk, and shortening.  Beat with rotary or electric beater till just smooth. (DO NOT OVERBEAT.) Pour into greased 9x9x2-inch pan.  Bake at 425 degrees for 20-25 minutes. Butter and serve warm.  Good with soups, chili, beans–ANYTHING.

Corn Sticks:  Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in 425 degree oven 12-15 minutes.

Corn Cakes: pour onto hot griddle as you would pancake batter.

You can also use a cast iron skillet.  My grandmother used to pour a small amount of oil in the bottom of a cast iron skillet, heat it in the oven, then when it began to smoke, pour the batter into it.  It will bubble up around the edges, and this makes it “crusty” on the bottom and sides.  Then put it into the oven and bake for 18-20 minutes or so. If you do this, make this easy substitution: rather that using 1/4 cup of shortening, use 2 tablespoons of vegetable oil in the batter, and 2 tablespoons of vegetable oil in the bottom of the cast iron skillet when you heat it.  This is equivalent to 1/4 cup of shortening. 

(My mom used to break up leftover cornbread into a glass of milk for a treat and eat it with a spoon. This was a habit from when she was growing up–in her large family, their “dessert.”)

To comment on Stacey Kayne’s recipe, click here.

Cheryl Pierson
A native Oklahoman, I've been influenced by the west all my life. I love to write short stories and novels in the historical western and western romance genres, as well as contemporary romantic suspense! Check my Amazon author page to see my work: http://www.amazon.com/author/cherylpierson
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8 Comments

  1. Cheryl, I was raised on cornbread and milk! I’d totally forgotten about it until you write this. Gotta see what my grandkids think about it. So far, we’ve added crushed bananas to their peanut butter for sandwiches. Thanks for the bringing back a huge memory. Hugs, P

  2. Phyliss,

    This is a great recipe for crumbling up in milk because it’s sweet. I am so thrilled to know that I “awakened the memory” for you with this post! This was back before we used “Jiffy” mixes for everything. Which, don’t get me wrong–I love Jiffy cornbread mix, but this is just soooo much better…
    Hugs back atcha!
    Cheryl

  3. I have never heard of corn sticks. The recipe looks great, Cheryl! Thanks 🙂

  4. Stacey,

    My mom used to make them for my dad, because he liked them better in that form than in the pan. We had a little thing like a cupcake pan, but it was flatter and had 6 holes in it the shape of an ear of corn. You filled those half full and baked them and they rose up like corn muffins, but longer and flatter. They are crispier than when you make the cornbread in a pan. VERY GOOD.
    Cheryl

  5. I love cornbread and haven’t had it in years. I can’t wait to try this recipe.

  6. Pat,
    It’s really easy and good. Just goes to show how lazy I’ve gotten with the “Jiffy” mixes in the last few years. I have hardly made this, even though it is better than the Jiffy mixes. I grew up on this–my mom made everything from scratch. Everything. I hope you enjoy it–it’s really good.
    Cheryl

  7. I’m going to be hunting me down some corn stick pans–that sounds great, Cheryl! Thanks 🙂

  8. I haven’t seen those in a while, Stacey, but if I run across one I’ll pick it up for you.
    Cheryl

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