Southern Cornbread
From anj 13 years ago
- 1 hour to make
- Serves 6-8 servings
This is the best cornbread I've ever made and it uses only cornmeal, no flour. It is dense, moist and delicious and doesn't fall apart easily. Terrific with stews, soups, beans, or anything else.
Ingredients
- 1-9" cast iron skillet shopping list
- 1 T. shortening shopping list
- 1 c. corn meal shopping list
- 1/2 tsp. salt shopping list
- 1/2 tsp. baking powder shopping list
- 1 egg shopping list
- 1 c. buttermilk shopping list
How to make it
- Preheat oven to 425 degrees F.
- Stir dry ingredients together. Add egg and buttermilk.
- Put shortening in cast iron skillet and put skillet in oven to melt the shortening.
- Take skillet out of oven and stir in batter, stirring into shortening. You should hear the batter sizzling as it is stirred into the shortening.
- Return to oven and bake for 30-40 minutes or until golden.
- Remove from oven, cut into wedges and serve,
People Who Like This Dish 5
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The Rating
Reviewed by 1 people-
A really nice moist cornbread. I didn't hear a sizzle but I still had a nice golden brown cornbread after 37 minutes. Not sweet (of course) but a very tasty cornbread. Had some honey on one piece. I love cooking cornbread in a cast iron skillet. ...more
frankieanne
in Somewhere loved it
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" It was excellent "