My search is finally over. I have been searching for the best cornbread recipe since I lost my last one. You see, I did have the perfect cornbread recipe for years but somehow she crept out of my kitchen and jumped ship. I searched high and low for the rattled piece of paper I had scribbled it down on, and nothing...I've never seen it again. Of course I should have treated that piece of paper with a little more care. Had I known how things were going to turn out, I would have locked her up in a secret place.
Since that awful day I have searched and searched and experimented until I had almost given up hope on finding such a delicious recipe....Until now. Yes, I have finally found another perfect cornbread recipe from For the Love of Food. I can't tell you how bittersweet this day is. Don't get me wrong I still love my old recipe and would give anything to have her back but I have to move on, it's been far too long. You want to know the worst part about this whole endeavor? I think this cornbread recipe might just be a little better than my last. And now I know why she left, her time was up. We both needed to move on, she was doing me a favor. I'll always love her for that.
NOTE: I baked the batter in a mini muffin tray but I have also baked this recipe in a loaf pan and a regular sized muffin tray with beautiful results. If baking mini muffins, adjust the baking time to about 12-15 minutes.
RECIPE, courtesy of For the Love of Food:
1 Cup Flour
1 Cup Cornmeal
6 Tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
1 Cup Milk
¼ Cup melted Vegetable Shortening
2 Eggs, slightly beaten
½ Cup shredded Cheddar cheese
½ Cup frozen Corn
Heat oven to 200°C(425°F). Grease (not oil) a 8 or 9-inch square pan. In medium a bowl, combine first 5 ingredients. Stir in remaining ingredients beating by hand just until smooth. Pour batter into prepared pan. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.