Cornbread

Buttermilk Cornbread_ Copyright©2009_ Rocki Haire
Buttermilk Cornbread_ Copyright©2009_ Rocki Haire

Ingredients:

  • 2 tsp. bacon drippings
  • 1 c. yellow corn meal
  • 1 c. flour
  • 1 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 large egg
  • 1 c. Buttermilk
  • 1/4 c. vegetable shortening

Preparation:

Preheat oven to 425 degrees.

Grease an 8- or 9-inch iron skillet

or a heavy 8-inch square baking pan with the

bacon drippings.

Place in oven to heat while mixing batter.

Combine dry ingredients; sift together

into a large mixing bowl.

Add the egg, milk, and 1/4 cup shortening;

beat with a wooden spoon until smooth, about 1 minute.

Carefully pour batter into the hot pan;

bake for 25 to 30 minutes, until light golden brown on top.

Cut cornbread into wedges to serve.