One of my good neighbors, Mike Farmer, gave me a recipe from his Grandmother’s recipe box. His Grandmother is no longer with us; mine is gone as well, he took the time to make the cornbread recipe for me and as soon as I tasted it I thought of my Grandmother. The taste and smell of home cooking can jog your memory back to simpler times. So please try this recipe, use an old cast iron skillet just like Grandma did and remember the simpler times.
We are taken back to the simpler times at New River Mills, the time-tested stone ground products we make are the same quality as my Grandmother used, the same as Mikes Grandmother used. No Gluten, no chemicals, made with care from your friends at New River Mills.
Preheat oven to 425
2-CUPS New River Mills Cornmeal.
1/4 CUP of your favorite flour.
2-1/2 TSP Baking Powder
1/2 TSP Baking Soda.
4 Tablespoons Shortening.
1 and 1/2 cups milk.
Mix Dry Ingredients, stir in the eggs to the milk in separate bowl, stir into the cornmeal when mixed,
Heat the skillet (10-inch) with all the shortening in it for a few minutes until hot.
Remove the skillet and pour the hot shortening into the cornmeal batter, stir, then pour the mix back into the skillet, bake in the 425-deg oven for 20 to 30 minutes or until golden brown…. ENJOY!
* Use caution, the Cast-Iron skillet and shortening will be hot.