BUTTERMILK CORNBREAD

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Buttermilk Cornbread image

Make and share this Buttermilk Cornbread recipe from Food.com.

Provided by Dachshund Lover

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups buttermilk cornmeal mix (like Aunt Jemima or White Lily)
3 tablespoons Crisco shortening
1 1/2 cups buttermilk or 1 1/2 cups milk
1 beaten egg

Steps:

  • Melt shortening in a large (approximately 12 inches) iron skillet in a 350 degree oven until melted and very hot.
  • While the shortening is heating you can begin to prepare the cornbread batter.
  • In a large bowl combine the meal, egg and buttermilk and mix only to combine ingredients some lumps left is best.
  • When the shortening is hot, roll it around in the pan to keep the cornbread from sticking and pour the remaining shortening (leave about a teaspoon in the pan) into your batter and mix together.
  • Pour batter into pan and cook in oven for approximately 20 to 25 minutes.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #breads     #american     #oven     #grains     #dietary     #quick-breads     #pasta-rice-and-grains     #equipment

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