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Total Time
1hr 17mins
Prep 1 hr 5 mins
Cook 12 mins

I found this in the cookbook, "The Glory of Southern Cooking" by James Villas. According to James, most Southerners consider it a sacrilege to add sugar to any cornmeal bread, but I've added a teaspoon to this recipe because that's the way I like it. You really need to bake these in cast iron corn-stick pans.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt and stir until well blended.
  2. Add the eggs one at a time, beating the mixture well after each addition.
  3. Add the buttermilk and stir until well blended, then add the shortening and scallions and stir until smooth.
  4. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 500° F.
  6. Grease two or three cast-iron corn-stick pans and set in the oven until the molds are scorching hot. Spoon the batter into the molds and bake until the tops are golden and crisp, about 10-12 minutes.
  7. Serve piping hot.