Though there are many variations, this is how to make basic Southern cornbread.
Time Required: 30 minutes
- Preheat the oven to 450 degrees F.
- Place 4 tablespoons of shortening in a cast iron skillet (or 9-inch square baking pan), and place the skillet in the oven to heat.
- In a large bowl, beat 1 egg with 1/2 teaspoon of baking soda.
- Add 1 3/4 cups of buttermilk.
- Stir in 2 cups of self-rising cornmeal mix.
- Stir in about 2 tablespoons of the hot, melted shortening.
- The batter should be creamy and pourable. If too thick, more buttermilk or a little water may be added.
- Pour batter into the hot skillet.
- Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
- If you can't find self-rising cornmeal mix, use regular cornmeal with 2 teaspoons of baking powder and 1/2 teaspoon of salt per cup.
- For a lighter cornbread, replace 1/2 cup of the meal with 1/2 cup of all-purpose flour.
- Add a teaspoon or two of bacon grease to the shortening for flavor.
What You Need
- heavy skillet
- 4 tbsp shortening
- 1 egg
- 1/2 tsp baking soda
- 1 3/4 cups buttermilk