Prep 10 mins
Cook 45 mins
I got this recipe from my best friend, one of his grandma's many recipes that were passed down to him before she left this earth. Anyhow, it's a really tasty cornbread, a little different than some others I've had, but nonetheless good. :) Enjoy.
- 2 tablespoons shortening
- 2 cups self-rising cornmeal
- 1⁄2 cup self-rising flour
- 3⁄4 cup sugar
- 1 (1/4 ounce) package active dry yeast
- 2 cups buttermilk
- Melt the shortening in a loaf pan.
- In a seperate bowl, combine the cornmeal, flour, and sugar.
- Sift together and add the yeast. Add the buttermilk and mix well.
- Add the melted shortening to the batter and stir to combine.
- Pour the mixture into the loaf pan.
- Bake at 365 for 45 minutes.
This IS different from regular cornbread but the family enjoyed it. Lots of buttermilk gives it quite a twang, though it's still sweet and pairs well with honey. I've never used yeast for cornbread before, and the result was a cross between cake and yeast bread in texture, not crumbly the way traditional cornbread tends to be. Used recipe #60322 and recipe #5247. Thanks for sharing your recipe!