Prep 5 mins
Cook 20 mins
- 1 cup cornmeal (stoneground preferred)
- 1 cup buttermilk
- 1 egg, beaten
- 1 tablespoon shortening
- 1⁄4 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 450 degrees.
- Mix all ingredients together.
- Pour into a pre-heated, oiled or greased 8-9" iron skillet.
- Bake for 20 minutes.
- Add corn, jalapenos, bacon, etc. for variety.
- Pouring the batter into the hot skillet gives it a crisp crust.
I made this the night before last to go with [recipe=29007]Lentil Soup[/recipe] and it was great. My MIL is terminally ill so my daily challenge is to find new and interesting foods to take to her and DH, who is caring for her, each day. She loved the cornbread and told me it tasted just like her mom used to make. This is the first time I've made a cornbread that didn't use any white flour. We'll definitely be having this one again!!! Thanks for sharing your recipe Donna!
I used about 3T bacon grease on my skillet and doubled the recipe since I have a large skillet. It turned out great! Great recipe for any southerners who don't want to find flour in their cornbread!
This is cornbread the way Grandma made it. Overcook it just a bit and you have that wonderful, thick, crunchy crust that goes so well when sopping up the liquid from beans or greens... If you want to add sugar, then you're looking for something else; maybe "cornmeal cake"... Donna1; thanks for keeping it "authentic"!