Nanny's Cornbread
photo by Marsha D.
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
10-12
ingredients
- 1⁄3 cup lard or 1/3 cup Crisco
- 2 cups self-rising cornmeal
- 1⁄2 cup self-rising flour
- 2 eggs, well beaten
- 2 cups buttermilk
- 1 tablespoon dry cornmeal
directions
- Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
- In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
- Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
- Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.
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Reviews
-
This is a good cornbread. I found that it needs alittle sugar and salt, not much but just alittle to enhance it a bit more. The texture turned out great! I used my cast iron skillet as stated in the description cause its our favorite way with cornbreads and pizzas.It does leave a crispy crust. Thanks for sharing the recipe.
RECIPE SUBMITTED BY
Chef Kathy
212
Live in Mount Airy, NC: AKA-Mayberry; Andy Griffith's hometown. Retired RN. Married 34 years. Mother of four. Grandmother of seven. Been cooking since age 10. Just edited a cookbook for my quilting guild, we sold out all 400 copies within 2 months. Yeah! Writing and editing a family cookbook now.