(a Ruth’s Kitchen classic)
ingredients
3/4 cup corn meal
1 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
3/4 teaspoons table salt
1 cup milk
1 egg, well beaten
2 Tablespoons melted shortening (alt. butter, Crisco, bacon grease, etc.)
(1/2 cup chopped jalapenos, optional)
Instructions
Sift together dry ingredients and then stir in milk, egg, and shortening. Pour into a greased 8-inch square pan or cast iron skillet. Bake at 425°F for 20 minutes. (if using muffin tins, fill to just over half full)
Enjoy!: Eat the warm corn bread with some butter and remember the bread that gives us eternal life.
Leftovers: Once bread cools to room temperature, wrap in foil or store in a plastic bag. Let sit at room temperature. Reheat in foil in warm oven.