Last week/end I managed to escape the harvest and sneak in a much-needed vacation! While on my travels I picked up a few treasures, one being a 1944 edition of The Good Housekeeping Cook Book. What makes this vintage book a real gem are all the hand-written notes tucked within the pages! The previous owner had the most beautiful penmanship!
The first recipe I tried was for cornbread. While this is not my favorite cornbread, it was still quite good, and with all the jams I’ve been making, it’s nice to switch up my spreading surface!
Cast Iron Cornbread - from The Good housekeeping Cook Book
1-1/2 cups sifted all-purpose flour **A listed alternative to the a.p. was to use 2 cups minus 2 tbsp sifted cake flour, which is what I did.
3/4 cup yellow corn meal
3 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 egg, well-beaten
1 cup milk **I used 1/3 cup dry milk reconstituted with 1 cup water.
1/4 cup shortening
Sift together flour, corn meal, baking powder, sugar, and salt. Combine milk, egg, and shortening. Turn liquid ingredients into dry ingredients all at once, stirring quickly and vigorously until mixture has a lumpy appearance, but no longer. Pour into a well-seasoned 10″ cast iron skillet and bake at 425°F in a preheated oven for 25-30 minutes, or until the top is lightly browned. Serve warm.