Hillybilly Cornbread

Once a year at the county fair I purchase a coarse ground yellow cornmeal. This recipe is attached and is a great southern recipe. The 3 tablespoons of flour can be easily substituted with a gluten free blend. Preheating the cast iron skillet makes for a nice crust on the bread.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  tablespoons shortening
• 1 1⁄2 cups  coarse ground yellow cornmeal
• 3  tablespoons flour
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1  large egg
• 2  cups buttermilk

Directions

1. Preheat oven to 450 degrees. While oven is preheating place the 2 tablespoons shortening in a well seasoned 9-inch cast iron skillet and place in oven.
2. In a large bowl stir together the cornmeal, flour, salt and baking powder. Add the egg and buttermilk. Mix until combined.
3. Once the shortening has melted, remove the skillet from the oven and pour the melted shortening into the batter. Mix then pour into hot skillet. Return to oven and bake for 20 to 25 minutes or until done.