Prep 15 mins
Cook 30 mins
I was shocked to not find Shortnin' Bread here. So, here it is, antebellum style, and it sounds delicious. There is no shortening in here, since shortening once referred to any type of cooking fat. The original shortnin' bread, according to some, was a savory cornbread layered with bacon. It is now categorized as a sweet dessert, and encompasses all from Scottish Shortbread to regular sugar cookies. This, however, is one of the original recipes from pre-war Tennessee. I'm sure all "mama's little babies" will love this. Thanks to Margaret Nichol.
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup buttermilk
- 6 tablespoons butter
- 1 cup molasses
- 1 egg, slightly beaten
- Combine flour, cinnamon and nutmeg in a large mixing bowl, mixing well.
- Set aside.
- Dissolve soda in buttermilk, and set aside.
- Combine butter and molasses in a heavy saucepan, and bring to a boil, stirring constantly.
- Add flour mixture.
- Stir in buttermilk and egg.
- Pour into a greased and floured 10 inch iron skillet.
- Bake at 350 for 25-30 minutes.
- Cool 10 minutes in skillet, then invert onto plate, and cut into wedges.
Being a Tennessee girl living abroad, I saw this and thought I'd give it a try even though it's not anything I'd even tasted before -- heard of it all my life, so why not? It was fine. The instructions were great and the flavor was good, but I wasn't a big fan of the chewy texture so I probably won't make it again. Thanks, though, for sharing a cool antebellum recipe!