- 3 cups self-rising cornmeal mix
- 2 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 tablespoon shortening
- Combine first 4 ingredients, stirring just until dry ingredients are moistened.
- Place shortening in a 10" cast-iron skillet in a 450° oven for 5 minutes or until melted. Pour shortening into cornbread batter; stir well. Pour batter into hot skillet. Bake at 450° for 25 minutes or until golden.
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