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Cornbread I

Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.
Prep15 Mins
Cook40 Mins
Ready55 Mins
Servings8

Ingredients

  • 1 cup buttermilk
  • 1 cup stone ground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon shortening

Steps

  1. 1Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
  2. 2In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
  3. 3Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
  4. 4Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.
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