Buttermilk Cornbread Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups corn meal mix (I use White Lily or Martha White)
1 ¼ to 1 ½ cups buttermilk
1 egg, beaten
¼ cup shortening or vegetable oil
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Directions: |
Directions:Preheat oven to 425º F.
Place shortening or vegetable oil in 8-10 inch cast iron skillet and let it get really hot while you mix other ingredients.
Beat egg and add to cornmeal mix and buttermilk.
If your buttermilk is really sour you can add just a pinch of baking soda, but if the buttermilk is fresh that is not necessary.
If mixture is too stiff, add a little more buttermilk.
Pour most of the hot grease into the mixing bowl and stir together quickly, then pour the whole mixture back into the hot skillet and bake immediately at 425º for 25-30 minutes until brown. It should sizzle when you pour into the hot pan and this is what will make a nice crust on the bottom.
Turn out onto a plate or serving dish and cut into wedge pieces to serve. |
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Personal
Notes: |
Personal
Notes: Granny taught me to make her cornbread which was wonderful by itself but also the basis of her cornbread dressing. She always used "cornmeal mix" which already has rising agents in it.
Nothing makes cornbread like a really hot cast iron skillet and pouring the hot grease into the mixture and then back into the pan gives it a great crust.
There is not much better than a hot piece of this cornbread with some butter!
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