Wednesday, August 25, 2010


Pam’s Cornbread

2 ½ cups cornmeal mix
1-2 Tbs. cornmeal mix
2 cups buttermilk (use low-fat not non-fat)
1 egg, lightly beaten
3 Tbs. shortening (or lard) 
1-2 Tbs. shortening (to grease skillet)
1 10 or 12 inch iron skillet

Pre-heat oven to 450 degrees.

Generously grease your iron skillet with 1-2 tablespoons of shortening and dust with cornmeal until the surface is well coated. DO NOT HEAT THE SKILLET.

In a large mixing bowl cut 3 tablespoons of shortening into the 2 ½ cups of cornmeal. Add the egg and buttermilk and mix well.

Pour into skillet and bake for 20 minutes or until golden brown and crusty.

Serve immediately with butter and a cold glass of milk!

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