Cornbread I

Cooking Recipes Catalogue

Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal.

INGREDIENTS (for 8 servings):


  • Preheat oven to 450 degrees F (230 degrees C). Melt the shortening in one 9 inch round iron skillet in the heating oven.
  • Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well.
  • Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
  • Bake at 450 degrees F (230 degrees C) for 30 to 40 minutes. Remove from oven when top of cornbread is brown and turn out on to a serving plate. Cut into wedges and serve immediately with butter.