No sugar cornbread

By BobLongo

Ingredients

• 2 c. self-rising cornmeal mix*
• ¾ c. shortening, divided
• 1 ½ c. whole buttermilk
• 1 large egg
• 1 tbsp. vegetable oil
• 3 tbsp. finely diced yellow onions
• 2 tbsp. finely diced jalapeño pepper (optional)
• ¼ c. shredded sharp white cheddar cheese
• *Substitute with 1 1/2 c. white cornmeal, 1/2 c. all-purpose flour, 2 tsp. baking powder, and 1 tsp. salt

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

6 - 8 servings Prep Time_ 15mins Cook Time_ 30mins Total Time_ 45minsPreheat the oven to 450 degrees_
1. Place the cornmeal mix in a large bowl. Stir with a whisk. Add ½ cup of the shortening, and using a fork, cut the shortening into the mix until small clumps form. Stir in the buttermilk, egg, and vegetable oil, and mix well. Fold in the onions, jalapeños, if using, and cheese.

Place the remaining 1/4 cup of the shortening in a medium well-seasoned cast-iron skillet or an 8 x 11-inch baking pan. Place the skillet in the oven for 5 minutes, or until the shortening bubbles and cooks the cornmeal batter when a drop is spooned into the skillet. Carefully remove the skillet from the oven, and slowly pour the batter into the hot skillet. Return the skillet to the oven, and cook the cornbread about 30 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean.