Ingredients
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3
-
1
-
1/2
-
1
-
1
-
1
-
2
-
1 1/2
-
-
-
-
-
-
-
Directions
Southern Country Cornbread,Watching my grandpa make cornbread over the years I am now soo sad I never asked him for the recipe, that and his biscuits are now lost forever, I am trying to recreate them and this is the closest I’ve come to the cornbread. Though it is nowhere near what he made. It is a tweaking of several recipes and of what I remember, and do not add sugar!! I will cry if anyone does!!,I do not like sweet cornbread so I really liked this cornbread. It formed a great crispy crust and had a nice texture. If I want sweet, I put honey butter on it. For a 10″ cast iron skillet, I did 1 1/2 recipes and it was 1 1/2 in. high in the center and baked evenly. Thank you for sharing.,Do use self rising flour and cornmeal
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Steps
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1
Done
|
Preheat the Oven to 425. |
|
2
Done
|
Put the Shortening in a Cast-Iron Skillet and Place in the Oven Till Melted. |
|
3
Done
|
Combine the Cornmeal and Flour. in Seperate Bowl Whisk Eggs Until Foamy Then Whisk in Buttermilk. Add the Rest of the Dry Ingredients to the Cornmeal Mixture. |
|
4
Done
|
Combine Wet and Dry Ingredients. Mix Should Be Pourable. Take the Hot Skillet from the Oven, Pour the Batter Into the Hot Pan Directly Onto the Melted Hot Shortening, This Is What Makes It Sooo Yummy!. |
|
5
Done
|
Place Back in the Oven and Bake For 20 to 25 Minutes, Until Golden Brown or When Knife Inserted in Center Comes Out Clean. |
