Beverly's Back Porch: Hearty Whole Wheat Corn Bread

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, March 10, 2012

Hearty Whole Wheat Corn Bread

For someone who until recently made terrible corn bread, I'm movin' on up in the cornbread world. This is a great corn bread to serve with almost any soup.

Hearty Whole Wheat Corn Bread
6 servings
print recipe
At Freedom's Table

1/4 cup shortening (not oil)
1 cup yellow cornmeal
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder (don't forget your homemade)
1/2 teaspoon salt
1 1/2 cups milk
1 egg, beaten

Preheat the oven to 425 degrees F. Place the shortening in a 10 1/2-inch cast-iron skillet and heat in a preheated oven for about 10-15 minutes. While the skillet heats, in a large mixing bowl combine dry ingredients. Add the milk and egg; mix until well blended. Remove the skillet from the oven, turn, and tilt to evenly coat the sides and bottom of the skillet with the shortening. Pour the shortening into the batter and mix well. Pour the batter into the skillet. Bake for 20-15 minutes or until a wooden pick inserted into the center comes out clean.