How to make it

  • Preheat oven on 475F.
  • Put shortening in iron skillet and melt, set aside.
  • Stir cornmeal and flour together.
  • Add mayo and buttermilk, and 1 tablespoon of melted shortening, stirring well.
  • Pour into the hot greased skillet.
  • Bake for 30 to 35 minutes or until browned.
  • (Sometimes I use the grease from fatback and lay fried fatback in pan, it looks so pretty, on top of corn bread when you dump it out on a plate.)

Reviews & Comments 3

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    " It was excellent "
    lunasea ate it and said...
    A classic cornbread and I always use cast iron to make it. Great post - thanks!!
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  • linebb956 10 years ago
    Yep... my Grandma and Mom always used cast... Somewhere I have a square cast baking pan... in storage.. got to dig that puppy out!
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    " It was excellent "
    waterlily ate it and said...
    I've never put mayo in cornbread, I'll have to try this out. Also love the idea of fatback in the pan. And you are so right, a cast iron skillet is the only way to go for this!
    Was this review helpful? Yes Flag

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