This didn't rise very much but was moist.
- 1 cup cornmeal
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk
- 1 tablespoon shortening, melted
- 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.
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