Cornbread

Jessica Hearne, CBF field personnel in Virginia  

Grace and Main Fellowship in Danville, Va. is an intentional community working to alleviate poverty in their community. Jessica Hearne, along with her husband, Joshua welcome all to the table and serve healthy produce at the table. Jessica’s presence in Danville is made possible by gifts to the Offering for Global Missions.  #aplaceatthetable #globalpoverty #becausepresencematters

CORNBREAD

 

¼ cup all-purpose flour

¾ cup yellow corn meal

2 teaspoons baking powder

½ teaspoon salt

Crisco shortening (around 2 Tablespoons)

Milk  (½ – ¾ cup, or as needed)

 

Generously grease and melt shortening* a well-seasoned cast-iron skillet or cornbread pan (sticks, wedges, etc.).  Heat in 450° oven until very hot, approximately 10-15 minutes.

Stir together dry ingredients; add milk (mixture should be thin enough to pour).   Remove pan from oven and quickly pour hot grease into mixture.  Stir well.  Pour into hot pans; bake for 12-15 minutes at 450°.

*could substitute a bit of bacon grease for shortening