Cornbread fed.

This afternoon after witnessing cold dreary weather all day I decided to make chili and cornbread. I have been cycling through cornbread recipes looking for one that is both simple to make, easy to divide (AKA I don't want cornbread for ten when there's only David and I) and super delicious. Until tonight I hadn't found one that met all criteria. Below is the recipe. It's a 2 serving recipe which made a thinner than average 8X8 pan of cornbread. We ate about 1/2 tonight and I packed two pieces for David's lunch and have two for me tomorrow (I cut it into 8 small pieces). I also did a 1/4 cup of whole wheat flour with a 1/4 cup of white unbleached. 3 tsp = a TBSP so I did just a little less than 3 TBSP of shortening. I did use butter flavored Crisco. I omitted salt and used whipping cream rather than 1/2 & 1/2 or milk because we were low on both but for some reason had whipping cream. Also I started checking the bread after 10 mins of cooking time because it's a thin bread in an 8X8 pan. It was ready in just under 15mins. I think next time I will bake in a bread pan. This corn bread recipe is super light in texture. Because of the fat and the way it's mixed in, the cornbread has the consistency of a moist biscuit almost. Typical cornbread recipes use either oil or melted butter as fat (most recipes for any baked item, calls for some amount of fat). This one used shortening, cut into the dry ingredients. Typical of crusts, biscuits and other flaky baked goods.

Ingredients
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/4 cup honey
• 1 1/2 teaspoons baking powder
• 8 teaspoons butter flavor shortening (Crisco is good)
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup half-and-half cream or milk

Directions
Set oven to 400 degrees.
Grease an 8" x 8" baking pan.
Combine all dry ingredients.
Cut in the shortening with a pastry knife until it's like small crumbs.
Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth
Pour into a well-greased and floured baking pan.
Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't overbake).