Cornbread I
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
42
Spice
59
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F (225 degrees C)
2
Melt the shortening in a 9 inch round iron skillet in the heating oven
3
In a large bowl, stir the cornmeal, salt and baking soda together
4
Stir in the egg and buttermilk
5
Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter
6
Bake in the preheated oven for 30 to 40 minutes
7
Remove from oven when top of cornbread is brown and it feels firm to the touch
8
Turn out on to a serving plate
9
Cut into wedges and serve immediately with butter