We love cornbread around this house. But we despise any cornbread recipe with sugar! I get so disappointed when I see cornbread in other places (restaurants, other people's houses, etc.) and it's light and fluffy and it's served with some sort of honey butter. The cornbread we make here hardly even needs regular butter. It's perfection all on it's own. We get it from the Hodgson Mill bag of yellow corn meal, but I just had to share.
Cornbread:
- 2 tablespoons shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 2 cups yellow corn meal
- 1 teaspoon baking soda
- 1 3/4 cups buttermilk
Put shortening in cast iron skillet in 400 degree oven. Mix corn meal, baking powder, baking soda, and salt; add egg and buttermilk. Batter should be thick. Add heated shortening to batter and put batter into heated skillet and bake in 400 degree oven 25-35 minutes or until brown.
This recipe also works for muffins.
Enjoy!!!
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