Prep 15 mins
Cook 30 mins
My cornbread my family way. My Grandfather use to crumble a piece of this cornbread in a tall glass of milk and eat it at supper.
- 2 1⁄4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 cups buttermilk (Milk if you have)
- 1 large egg
- 3 tablespoons shortening or 3 tablespoons bacon grease
- Preheating your oven to 450 degrees.
- Put a 9" cast iron skillet on the stove over medium heat and put the shortening in the skillet.
- Mix all the dry ingredients together in one bowl.
- Mix the egg and buttermilk (milk) together in another bowl.
- Mix the dry and wet ingredients together.
- When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well.
- Then pour the batter into the hot skillet. Remove after a few minutes.
- Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top.
Have been looking for the perfect corn bread recipe. This is not it. Needs a hint of sweetness and some more moisture in the batter I think. Would be good for a cornbread to soak in soup...
We do love corn bread, & although I've never made it quite this way before, I did enjoy the preparation! I did use buttermilk & think it wouldn't have been as good had I made it with plain milk! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]