Recipe by PaulaG
Once a year at the county fair I purchase a coarse ground yellow cornmeal. This recipe is attached and is a great southern recipe. The 3 tablespoons of flour can be easily substituted with a gluten free blend. Preheating the cast iron skillet makes for a nice crust on the bread.
Top Review by French Tart
What a fabulous recipe Paula! We loved this and enjoyed this cornbread with eggs and bacon, as well as hot black coffee this morning for brunch! I used authentic Pioneer Cornmeal, and also used bacon drippings in place of the shortening for extra flavour. The cornbread was fluffy with a nice crumb. I asked DH to rate it for me, and he gave it a FAB 4 for flavour and taste, but thought it was a wee bit dry, so next time I may add a little more bacon drippings or shortening to the mixture for the perfect cornbread! We BOTH loved it and I have saved this recipe to make again when I cook chilli! Made for Aussie recipe swap #85, thanks for sharing this recipe Paula! Karen/FT
- 2 tablespoons shortening
- 1 1⁄2 cups coarse ground yellow cornmeal
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- 2 cups buttermilk
Directions See How It's Made
- Preheat oven to 450 degrees. While oven is preheating place the 2 tablespoons shortening in a well seasoned 9-inch cast iron skillet and place in oven.
- In a large bowl stir together the cornmeal, flour, salt and baking powder. Add the egg and buttermilk. Mix until combined.
- Once the shortening has melted, remove the skillet from the oven and pour the melted shortening into the batter. Mix then pour into hot skillet. Return to oven and bake for 20 to 25 minutes or until done.