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Ingredients :
1 cup buttermilk
1 cup stone ground cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 egg
1 tablespoon shortening
Methods :
Step 1
Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
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Step 2
In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
Step 3
Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
Step 4
Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.
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