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.
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup regular buttermilk
- 1⁄4 cup vegetable shortening, heated slightly
- 4 scallions, minced (white part only)
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt and stir until well blended.
- Add the eggs one at a time, beating the mixture well after each addition.
- Add the buttermilk and stir until well blended, then add the shortening and scallions and stir until smooth.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 500° F.
- 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.
- Serve piping hot.