Cornbread

recipe

Yield:

10 servings or 5 cups coarsely crumbled cornbread

Recipe from

Oxmoor House

Ingredients

2 cups yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
2 cups buttermilk
2 tablespoons butter or margarine, melted
Shortening

Preparation

Combine first 6 ingredients in a large bowl. Combine egg, buttermilk, and butter; add to dry ingredients, stirring just until moistened.

Heavily grease a 10" cast-iron skillet with shortening. Place in a 425° oven 5 minutes or until very hot (almost smoking). Remove skillet from oven, and spoon batter into hot skillet. Bake at 425° for 25 minutes or until lightly browned. Let cool in pan. Cover loosely, and let stand overnight.

Note:

Christmas with Southern Living 1997

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note