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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Dottie's Corn Bread Recipe

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This recipe for Dottie's Corn Bread is from The Solid Rock Family Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon shortening
small amount of cornmeal
1/2 cup shortening
2-1/2 cups self-rising cornmeal
3/4 cup self-rising flour
1 tablespoon sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon baking powder
Buttermilk
Directions:
Directions:
Preheat oven to 375º. Spray and iron skillet with nonstick cooking spray. Melt 1 tablespoon of shortening in the skillet in the oven. Sprinkle with a thin layer of cornmeal and let brown. Set aside. In a saucepan melt 1/2 cup of shortening. Add the cornmeal, flour, sugar, egg, salt, and baking powder. Add enough buttermilk to make the consistency of pancake batter. Pour the batter into the skillet immediately ( before it rises). Bake for 20 minutes on the top rack of oven. After 20 minutes. shake the skillet to see if it is done in the middle. When the cornbread is done, turn the oven dial to broil and quickly brown. Remove from the oven and let cool for 5 to 10 minutes. Shake the skillet to loosen the corn bread before cutting. Serve 6 to 8.
Personal Notes:
Personal Notes:
Variation: For added variety, just add 1/2 cup of whole kernel corn and 1/2 cup of cracklin's to make cracklin's corn bread, which is a famous recipe of the Kentucky Hills people. Dottie went to be with the Lord in 2009, she is one of the top tunesmiths in gospel music..she is the writer of the songs" We Shall Behold Him", I've Never Been This Homesick Before"...and many more..

 

 

 

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