This is THE best recipe I have ever found for corn bread. Hands down!! And it is my mama's! I believe she got it from my great grandmother Sallie Henderson and she was an excellent cook as well.
Provided by Aletha Flanagan
Categories Other Breads
Time 35m
Number Of Ingredients 4
Steps:
- 1. Combine meal and shortening and cut in and mash up real good with a fork.
- 2. Add the egg.
- 3. Pour in your buttermilk and stir good. Add buttermilk until the batter is runny enough to pour into your skillet, but you do not want it to get thin.
- 4. Pour into a greased cast iron skillet and bake at 375-400 until golden brown (about 20-30 minutes)
- 5. Let cool before trying to slice or flip out onto a plate.
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