Recipe by Chef Caro
This recipe comes from the Aunt Jemima website. It is just the southern style that I have been scouring the web for. My mother's family is from Georgia so even tho I'm a yankee I grew up on real southern cookin! They are all gone now and I never got their cornbread recipe and I've got a cravin'! Tomorrow I will be making this cornbread.
Top Review by Just_Ducky!!
Delicious corn bread, just the way it's supposed to be, with corn meal the main ingredient, not flour like so many on here seem to be. I made a pot of Hoppin' John and then this recipe into muffins and it was the best dinner. Only change I made was I added a tbsp of maple syrup for a just a hint of sweetness and because I love maple with corn bread :). Thanks for the awesome recipe Chef Caro!
- 2 tablespoons vegetable shortening or 2 tablespoons fat drippings
- 1 1⁄2 cups quaker or aunt jemima white cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 large egg
Directions See How It's Made
- Preheat oven to 450°F
- Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
- Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
- While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
- Pour batter into hot, prepared skillet.
- Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
- * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.