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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cornbread Recipe

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This recipe for Cornbread is from Celebrating 80 Years!!, 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 ½ cup White Lilly all-purpose flour
1 cup pure yellow corn meal (not the mix)
1 Tablespoon baking powder
1 teaspoon salt
cup sugar *optional*
1 ¼ cup buttermilk
2 eggs, beaten
cup vegetable oil
3 tablespoon butter-flavored shortening, melted
1 tablespoon butter or bacon fat (for skillet)
Directions:
Directions:
Add butter to 9 inch cast iron skillet and place into the oven.
Preheat the oven to 375.
In a large bowl, whisk together the dry ingredients
Make a well in the center of the bowl.
Pour in the wet ingredients
Stir just until combined.
When oven is preheated, remove skillet (be careful it will be VERY hot).
Pour batter into skillet.
Use spatula to smooth the cornbread and shake the skillet to even out the batter. I like the top be a lil rugged looking, but you can smooth it out completely if you want.
Bake for 20-25 minutes, or until lightly golden around the edges.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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