If you want to make cornbread from scratch, try this recipe. It's nice and moist.
- 1/4 c. shortening
- 1/4 c. sugar
- 1/2 tsp. salt
- 1 egg
- 1 c. buttermilk
- 1/2 tsp. baking soda
- 1 c. flour -- unsifted
- 1/2 c. yellow cornmeal
- 4 tsp. baking powder
Preheat the oven to 400 degrees.
Cream the shortening and sugar; add the salt and egg. Add the buttermilk and beat until smooth. Sift the dry ingredients together; add alternately with the buttermilk mixture.
Turn the batter into a greased 8x8x2-inch pan. Bake at 400 degress for 20 minutes. Cool in the pan for 5 to 10 minutes. Cut into squares and serve hot. Note: Sour milk could be substituted for the buttermilk.
- Yields: 16 servings
- Preparation Time: 40 minutes
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