Different parts of the United States enjoys multiple different breads and muffins at breakfast and dinner. I know in my household when I was growing up we did not eat a lot of breads throughout a meal except one, dinner: Pinto beans, fried potatoes and cornbread. That was the only meal that I can remember that we had bread with dinner.
I know different places make their cornbread many, many ways. People like their cornbread either sweet or not sweet. Either way you enjoy yours, this is our recipe for good ol’ Southern Cornbread. I hope you enjoy it as much as my family does.
Southern Cornbread:
Ingredients:
- 1/4 cup of Crisco Shortening
- 1 large egg
- 1 1/3 cups milk or buttermilk
- 2 cups Martha White Self-Rising Enriched White Corn Meal Mix
- 1 cups Martha White Self-Rising Enriched Flour
- 1 tablespoon of sugar (optional)
Preparation Directions:
- Heat your oven to 375 degrees. Melt and season your 8 inch cast iron skillet with 1/4 cup of Crisco. Place skillet in oven 4 to 8 minutes until hot and the Crisco melts.
- Beat egg in medium bowl. Stir in milk, melted Crisco, sugar, flour and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk or buttermilk. Pour the batter into prepared skillet. Make sure you leave enough melted Crisco in your cast iron skillet so your bread does not stick.
- BAKE 20 to 25 minutes or until golden brown. Add butter to the top of your cornbread and serve with your favorite meal or eat with a bit of onion and some milk/ buttermilk.
I hope you and your family have enjoyed this recipe! Be sure to stay tune for more wonderful recipes, especially with the holiday season coming around! See you next recipe!
