Millie's Cornbread

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This recipe is adapted from a "Culinary Arts Institute Encyclopedic Cookbook" that I bought my wife, Millie, for Christmas 1969. It is known in the family as the "orange cookbook".

Preparation time: 10 mins
Cooking time: 22 mins

Difficulty: Medium - experience needed
Serves: 6


2 eggs, slightly beaten
1 1/4 cups milk
1/4 cup bacon grease or shortening
1 1/2 cups corn meal
3/4 cup SIFTED flour
1 teaspoon salt
1 1/2 tablespoons sugar (optional - if you MUST)
2 1/2 teaspoons baking powder


Preheat cast iron skillet with bacon grease in a 400 degree F oven

Coat the skillet with the grease and pour out remainder to cool

Beat eggs and add milk and cooled grease

Sift remaining ingredients together and add to egg mixture beating well

Pour into hot skillet and bake in hot oven until it shrinks from sides (about 20 to 25 mins)

If using buttermilk use 1 1/2 cups instead of the sweet milk. Decrease baking powder to 1 teaspoon and add 3/4 teaspoons baking soda


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