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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I received this recipe from my cousin Leslie when putting together our family cookbook. The recipe belonged to her grandmother, Bernice Peters Chastain (my grandpa's sister). She said that she originally used white cornmeal, but her family always thought it looked anemic so they used yellow cornmeal. I believe this is the perfect southern cornbread recipe! It's actually the only cornbread that my step-son will eat! Ingredients:
1 cup cornmeal |
1/2 cup all-purpose flour |
1 cup buttermilk |
3 tablespoons sugar |
1 egg |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
2 tablespoons shortening |
Directions:
1. Preheat oven to 400°F.
2. Combine all ingredients except for 2 tablespoons of shortening; Mix well.
3. In an iron skillet, place 2 tablespoons shortening.
4. Place skillet in oven for a few minutes, until shortening is melted.
5. Remove skillet from oven and pour cornbread batter on top of melted shortening.
6. (Don't mix) Bake for 25 minutes, or until top is golden brown.
7. ~NOTE~If you don’t have an iron skillet, you may use a 8-inch round cake pan, using the same directions.
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