The BEST Cornbread
By Renna
Even your kids will eat this! I highly recommend White Lily flour and cornmeal for any and all cooking.
Rate this recipe
4.6/5
(9 Votes)
1 Picture
Ingredients
- 1-1/2 cups white cornmeal (White Lilly is the best)
- 3 T all-purpose flour
- 1 t salt
- 1 t baking soda
- 2 cups buttermilk
- 1 egg
- 2 T of bacon dripping’s or melted real butter
- 1 T solid vegetable shortening
Details
Preparation
Step 1
1. Preheat oven to 450.
2. Add a tablespoon of shortening and preheat in oven in 10" cast iron skillet (cake pan if you have no skillet)
3. Sift together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.
4. Pour into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.
5. Serve warm with butter.
You'll also love
- Prime Rib 4.6/5 (9 Votes)
- Seafood Chowder (Atlantic Canada) 4.5/5 (11 Votes)
- Beef and Green Onion Stir Fry [HCG] 4.6/5 (9 Votes)
- TGI Friday's Copycat Cilantro Lime... 4.3/5 (18 Votes)
- Crab Enchiladas with Tomatillo... 4.1/5 (11 Votes)
- Corn Meal Crusted Red Snapper 4.6/5 (5 Votes)
Review this recipe