Cornbread I Recipe
- 1 cup buttermilk
- 1 cup stone ground cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1 tablespoon shortening
- 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.
