It is very easy to make some authentic cornbread. Just make sure that you use a well-seasoned and clean cast-iron skillet. And put it in the oven with the grease in it while you preheat the oven so it will get hot.
This recipe was taken from here: www.country-ham.com/recipes.html#cornbread
I've used it many times, and it is always awesome! Note that I use bacon grease instead of shortening, though. Enjoy -- mythmaster
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Melt shortening in 10-1/4 skillet while preheating oven. Mix milk and egg with self rising stone ground corn meal. Pour melted shortening into batter and then batter into hot greased cast iron skillet and bake at 400º until browned
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You can tell when it's done by using the "toothpick" method -- if you stick a toothpick into the middle of it and it comes back clean then it's done! Also, don't worry about the cornbread sticking to the skillet. If you follow the above procedure correctly, it will flip right out in one motion.
This recipe was taken from here: www.country-ham.com/recipes.html#cornbread
I've used it many times, and it is always awesome! Note that I use bacon grease instead of shortening, though. Enjoy -- mythmaster
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| 2 cups self-rising cornmeal | 1 egg | |
| 2 cups buttermilk | 1/4 cup shortening |
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You can tell when it's done by using the "toothpick" method -- if you stick a toothpick into the middle of it and it comes back clean then it's done! Also, don't worry about the cornbread sticking to the skillet. If you follow the above procedure correctly, it will flip right out in one motion.
