Cornbread recipe

My family loves cornbread and who doesn’t love it with some soup beans or “soupy taters”, along with lots of other wonderful foods. My cornbread is not a sweet cornbread recipe but it sure does taste good!

Ingredients:

2 cups cornmeal

3/4 cup self-rising flour

1/4 cup Crisco / Vegetable shortening

1 3/4 cup buttermilk

1 egg

7 inch cast iron pan

Preheat oven at 425 degrees

Grease cast iron pan.

Mix together dry ingredients and then add in buttermilk. (You should have almost a cake batter type of mixture. Just a little thicker than cake batter.) If your buttermilk is a little older and is thick, you can add a dash of water to thin the mixture. Once completely mixed pour into cast iron pan. (You can cook this in a regular cake pan or make cornbread muffins, but it just seems to taste so much better in a cast iron pan.)

Put into a 425 degree oven for 20 minutes or until the cornbread is a golden brown. Take out of oven and turn the pan / cornbread over onto a plate.

Yum! Happy eating!