the 4-1-1 | Keeping you dialed in

When it’s cold out side what better way to warm up than with a nice hot piece of cornbread (some real cornbread, no Jiffy stuff here).

Here’s what you need to get started:

1 cup Flour
Sugar (to your preferred taste) about ½ cup (I use brown sugar instead)
4 teaspoons Baking Powder
1 cup Cornmeal
2 Eggs
1 cup Milk
¼ Shortening or Margarine

First, preheat your oven to 425 and grease a cast iron or baking pan. Sift the flour, sugar and baking powder in a large bowl. (Sifting makes it smooth). Add cornmeal, eggs one at a time and mix thoroughly. Then add milk and shortening or margarine. Mix all ingredients until batter is smooth. It should fall off the spoon in smooth clumps not too thick or chunky. If it is too thick add a few drops of milk. Bake for 15-20 minutes. If you are not sure it is done, stick a fork into the top; if it comes out clean it’s done or the top will be nice and golden brown, firm if you press on the top. Let it cool for 5 minutes before you loosen the edges with a butter knife and enjoy. Finish it with a little bit of butter on top.

If you want to spruce your cornbread up add some frozen corn and sliced onions. (Sounds interesting but tastes delicious).

Torena Webb is the founder of Quintessence Edutainment and chef extraordinaire with a line of specialty desserts. Visit her at http://quintessenceedutainment.wordpress.com/