Country Corn Bread Recipe

Country Corn Bread

From bluewaterandsand 17 years ago

My mom n law, gave me this in 1971. Way back then, I could not cook at all! I don't know why but an iron skillet, taste the best!

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.)

What do you think?

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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 17 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!
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bluewaterandsand GAFFNEY, SC

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Reviewed by 2 people

A classic cornbread and I always use cast iron to make it. Great post - thanks!!

lunasea in Orlando loved it
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!

waterlily in Joplin loved it