Cornbread I

Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 91 Calories

Ingredients

• 1 egg
• 1 tablespoon shortening
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup stone ground cornmeal

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

Step 2

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.

Step 3

Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.

Step 4

Bake 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.