Quick Cornbread

Buttermilk cornbread

• Ready In: 30 mins
• Serves: 6
• Yields: 6 slices

Ingredients

• 3  tablespoons vegetable shortening
• 1 1⁄2 cups  self-rising cornmeal
• 3⁄4 cup self-rising flour
• 2  eggs, slightly beaten
• 1 1⁄4 cups buttermilk or 1 1⁄4 cups  sour milk

Directions

1. Put vegetable shortening in an 8” cast iron skillet and place in the oven.
2. Preheat oven to 400 degrees.
3. Mix cornmeal and flour together until well blended.
4. Add eggs and milk and mix until dry ingredients are just wet. Do not over mix.
5. Remove skillet from oven, shake to coat sides with oil and then pour hot oil into cornbread mixture.
6. Mix in quickly and then pour cornbread batter into hot skillet.
7. Bake for 25 minutes or until brown.