I don’t think this is the best ever corn bread. Honestly, I found it to be a bit dry.
I grew up in the south, so I probably have more opinions about corn bread than the average person.
I found this cornbread to be very dry. I prefer a fluffier, cake like corn bread.
My husband, who is from the MidWest, thought this was great.
So I guess it depends on where you are from, and what you grew up with, as to whether or not you will think this is the best ever.
You definitely need butter with this bread. Due to the dryness, you need something to soften it up a bit.
I served this with the Chili With Tomatoes. I found it to go wonderfully with the chili.
BEST EVER CORN BREAD
Solid Vegetable Shortening
1/3 Cup Flour
1 Tablespoon Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/3 Cups Cornmeal
1 Egg, beaten
1 Cup Sour Cream
2 Tablespoons Vegetable Oil
Butter
Place an 8 inch square pan in the oven, then preheat to 400 degrees. When preheated, grease the pan generously with shortening. Sift together flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir in cornmeal. Combine egg, sour cream and oil. Add to dry ingredients. Mix until dry ingredients are just moistened. Pour batter into hot pan. Bake 20 to 25 minutes. Top with butter.
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