Buttermilk Cornbread (without flour)

By catgirl

Ingredients

• 2 cups corn meal (white or yellow)
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1-1/2 cups buttermilk
• 2 tablespoons melted shortening or vegetable oil

Preparation

Step 1

Preheat oven to 450 degrees. Sift together dry ingredients and set aside. Combine beaten egg, buttermilk, and vegetable oil. Combine corn meal mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins, or corn stick molds. Bake about 15 minutes for muffins or corn sticks and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks, or pieces.