cornbread
1 T. vegetable shortening
1-3/4 c. stone-ground white cornmeal
1 T. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs
2 c. buttermilk
cornbread1 T. vegetable shortening 1-3/4 c. stone-ground white cornmeal 1 T. sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 large eggs 2 c. buttermilk |
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Preheat oven to 450°. Place vegetable shortening in 8 x 8 pan or cast-iron skillet. A few minutes before the batter is ready, put the pan or skillet into the oven to heat up the pan and melt the shortening. In a larger bowl, whisk together cornmeal, sugar, baking powder, baking soda, and salt. In smaller bowl, whisk eggs until foamy. Whisk in buttermilk. Add the wet ingredients to the dry ingredients and stir until just blended. Pour into the hot skillet or pan and bake for 20-25 minutes. Note: I always guesstimate the amount of shortening, but I have noticed that the cornbread gets very "crusty" if I use too much, so be careful! 02/15/2005 Note: I have been informed that Southern cornbread NEVER has sugar! The recipe works fine without it. |