Ham And Beans and Good Ole Cornbread

Love those ham and beans with cornbread.  But the most favorite part of that particular meal is the cornbread.  I like my cornbread sweet, pretty moist and when it doesn't crumble all over the place.

Long ago I found a Betty Crocker cornbread recipe which met all of my requirements.  It's pretty heavy and lightly sweet and sure enough it doesn't easily crumble.  And besides it tastes good too.

This doesn't take long to make and is much better than that box mix I long ago kept on my shelves.  Now I just keep corn meal in the freezer so I always have it available.

Even my other half who doesn't like cornbread, likes this cornbread slathered in butter/margarine of course.

Hope you like this recipe.  By the way, the ham and beans were made with dried northern beans, ham cubes, about 2 tablespoons of real bacon bits, chopped onion, chopped celery, shredded carrot, cajun seasoning, pinch of dried parsley, salt/pepper, and a teaspoon of beef soup base.  Wow they were really good.

Cornbread  (old Betty Crocker recipe)

1 cup milk
1/4 cup melted margarine
1 egg
1 1/4 cups cornmeal
1 cup all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

Pre-heat oven to 400 degrees F.  Grease a round 9 inch pan or a 8 inch square pan.

Beat milk, egg and melted margarine together in a large bowl.  Stir in remaining ingredients all at once and only stir until the flour is moist....excess stirring will toughen the cornbread.  Batter will be lumpy.  Pour into greased pan.  I use a 9 inch metal pie pan.

Bake 20 to 25 minutes.  Test with a toothpick in the center.  It usually takes mine about 20 to 21 minutes but oven temps vary.



 



 



 

 

 

 

 

 

Henny Penny/Chicken Little in 1916



 

 

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