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| Cornbread I |
"Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture."
Ingredients :
- 1 cup buttermilk
- 1 cup stone ground cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1 tablespoon shortening
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 55M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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