Southern Cornbread

This is from the Martha White corn meal bag. Traditionally made in a cast iron skillet. I'm fortunate to have inherited Sam's mother's iron skillet. 

2 C self-rising corn meal mix
1 1/2 C buttermilk
1/4 C melted shortening or oil (I use one whole stick of margarine.)
1 egg, beaten

Preheat oven to 450 degrees F with iron skillet and the stick of margarine in the oven. In a large bowl combine all the other ingredients and mix well. Pour batter into the hot greased skillet. Bake for 20 to 25 minutes until golden brown. Yields: 8 servings. If you make this in muffin cups, bake at 450 for 15 to 20 minutes.

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