Grandma Blosser's Cornbread



8 to 10 servings



1/3 to 1/2 cup shortening
1 cup sugar
2 eggs
Milk, as needed
2 cups cornmeal
2 cups flour
1 tsp. salt
2 tbsp. baking powder
1 to 2 cup fresh vegetables, finely chopped (optional)


This is a creative recipe. It turns out differently every time. In a very large bowl, cream the shortening and sugar. Mix in the eggs. Stir in some milk (maybe a cup or so). Add cornmeal and mix well. Let this mixture rest for 10 minutes while you have a cup of tea. Then add some more milk (maybe another cup or so). Sift together the remaining dry ingredients and gradually add them to the mixture along with more milk as needed. Add enough milk to get a thick batter (like muffins or a thick cake batter). If you want, add the vegetables. Bake in a greased 9x13 pan at 350°F. It is done when it cracks on top (approximately 45 minutes). Slice and top with butter and honey, apple butter, apple sauce or eat it in a bowl with milk and maple syrup.

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1 Recipe Reviews

Geoff Blosser

Geoff Blosser reviewed Grandma Blosser's Cornbread on May 3, 2004

Can anyone tell me the origin of this recipe? Being a Blosser myself I am interested to know. Thanks!