cornbread still life
y Aunt Eleanor was originally from Minnesota. She was just a mite of a person and when I reached my teen years, I towered over her. She was always very kind to me and I remember her with fondness. She was active in the Catholic church and lived a worthy life. I will never forget the day when I confided in her that I had behaved in a less than stellar way. She quietly allowed me to pour out my heart and then let me know that no matter how bad I had been, God would forgive me if I merely asked. I had no idea that God would actually forgive me or that I could even talk to Him. Little did I know that in just two short years, this conversation would be very instrumental in my decision to become a Christian.

My aunt was a tidy person and a wonderful cook. This recipe was generously given to my mother and later, handed down to me. Every person who has shared this at our dinner table has loved it and it is very easy to make. May you enjoy it and remember my little aunt from Minnesota.

Mix together by hand with a wire whip:
½ cup sugar
½ cup vegetable oil
2 eggs
Add the following:
1 cup corn meal
1 cup flour (unbleached is best)
2 teaspoons baking powder (not baking soda)
½ teaspoon salt

Mix well with a wooden spoon. This will be a bit stiff.
Add 1 cup milk, stirring slowly with the spoon then use the wire whip to mix well.

Pour into a 9 x 9 inch pan. It can be lightly greased if you wish.
Bake for 30 minutes at 400 degrees.
If you use a convection oven, the cornbread turns out lovely.

For printable copy, please click here.

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