Rating: 4 stars
199 Ratings
  • 5 star values: 92
  • 4 star values: 52
  • 3 star values: 26
  • 2 star values: 11
  • 1 star values: 18

Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
1 9-inch round loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

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  • 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.

Nutrition Facts

91 calories; protein 3g; carbohydrates 13.2g; fat 3g; cholesterol 24.5mg; sodium 415.6mg. Full Nutrition
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