We prefer good old Southern corn bread with our beans, but sometimes we want it sweeter. Here’s a sweet version to hold up the butter.
—STACEY FEATHER JAY, OK
PREP: 10 MIN. • BAKE: 25 MIN. • MAKES: 15 SERVINGS
2 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup shortening
2 large eggs
2 1/2 cups whole milk
1. Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in the shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened.
2. Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.