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Prep time
10 minutes
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Cook time
20 minutes
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Serves
8
Author Notes
Minnie Utsey's cornbread follows a classic soul food formula, particularly with the use of yellow cornmeal and sugar. Unfortunately, Minnie Utsey died in 2010, so never got to see my book. I honor her loving memory with this cornbread that lives up to its title. —soulfoodscholar
Test Kitchen Notes
This recipe was featured in the story The No-Fail Cornbread That's Slightly Sweet & Very Divine —The Editors
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Ingredients
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1 cup
all-purpose flour
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1/4 cup
sugar
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4 teaspoons
baking powder
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3/4 teaspoon
salt
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1 1/4 cups
coarse yellow cornmeal
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2
large eggs
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1 cup
milk
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1/4 cup
vegetable shortening, melted and cooled
Directions
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Preheat the oven to 425° F. Grease an 8-inch square baking pan.
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Sift together the flour, sugar, baking powder, and salt into a large bowl. Whisk in the cornmeal.
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In a small bowl, whisk together the eggs, milk, and shortening until smooth. Pour the egg mixture into the flour mixture and stir until smooth. Pour the batter into the prepared baking pan.
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Bake until firm and the top is golden brown, 20 to 25 minutes. Serve hot.
Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His next book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas will be published on President's Day, 2017.
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