Southern Cornbread

recipe

Yield:

9 servings

Recipe from

Oxmoor House

Ingredients

1 cup cornmeal
1/8 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
1 cup buttermilk
1 tablespoon shortening, melted

Preparation

Combine dry ingredients; add egg, buttermilk, and shortening, mixing well. Pour batter into a well-greased 8-inch square pan. Bake at 450° for 20 minutes or until lightly browned. Cut cornbread into squares.

Note:

Oxmoor House Homestyle Recipes

January 1983
My Notes

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

Add Note