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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It is just the southern style that I have been scouring the web for. My mother's family is from Georgia so even tho I'm a yankee I grew up on real southern cookin. They are all gone now and I never got their cornbread recipe and I've got a cravin'. Tomorrow I will be making this cornbread. Ingredients:
2 tablespoons vegetable shortening or 2 tablespoons fat drippings |
1 1/2 cups quaker or aunt jemima white cornmeal |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 cups buttermilk |
1 large egg |
Directions:
1. Preheat oven to 450°F
2. Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
3. Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
4. While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
5. Pour batter into hot, prepared skillet.
6. Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
7. * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.
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