Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.
Original recipe makes 1 -9 inch round loaf
Ingredients
1 cup buttermilk
1 cup stone ground cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening
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PREP
15 mins
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COOK
40 mins
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READY IN
55 mins
Directions
- Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
- In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
- Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
- Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.
Nutrition
Calories: 91 kcal
Carbohydrates: 13.2 g
Cholesterol: 28 mg
Fat: 3 g
Fiber: 1.1 g
Protein: 3 g
Sodium: 416 mg