Grandpa's Cornbread

This recipe was my Grandfathers passed on to me.. It is different from the recipes you find on the bags of cornmeal. Bake a cake of this in a 8" round cast iron skillet and make a pot of Pinto Beans and you got a meal! I prefer the recipe with that has buttermilk in it.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  cups  self-rising cornmeal
• 1  cup self rising flour
• 1⁄2 cup Crisco shortening, NOT OIL
• 1  cup buttermilk
• 1⁄4 cup  whole milk (enough to make smooth consistency)

• Alternative

• 2  cups cornmeal
• 1  cup flour
• 1⁄2 cup Crisco shortening, NOT OIL
• 1 1⁄4 cups  whole milk (enough to make smooth consistency)

Directions

1. Mix cornmeal and flour together. Cut in Crisco (with a fork) till like coarse crumbs. Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly. Pour into thoroughly greased and dusted with cornmeal 8" cast iron skillet. Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
2. (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
3. NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!