BUTTERMILK CORN BREAD
This is my go to southern cornbread recipe. I do add a little sugar to this to help with browning but it does not make it sweet. I like it with a hot bowl of pinto beans! The brand of corn meal mix I have had the best luck with is White Lilly. I would never use yellow cornmeal mix.
Provided by Rick Long
Categories Other Breads
Time 40m
Number Of Ingredients 8
Steps:
- 1. add vegetable shortening to a well seasoned 8 inch cast iron skillet. Place in oven and preheat to 425 degrees F. swirl shortening to coat skillet well.
- 2. add remaining ingredients to a bowl and mix well with a fork. pour mixture into hot skillet.
- 3. Bake for 25 minutes until well browned and pick inserted comes out clean. slice, butter and enjoy!
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