This recipe comes from the Aunt Jemima website. It is just the southern style that I have been scouring the web for. My mother's family is from Georgia so even tho I'm a yankee I grew up on real southern cookin! They are all gone now and I never got their cornbread recipe and I've got a cravin'! Tomorrow I will be making this cornbread.

Ingredients

6 serv.

vegetable shortening or 2 tablespoons fat drippings↗2 tablespoons
quaker or aunt jemima white cornmeal1 1⁄2 cups
all-purpose flour↗3 tablespoons
salt↗1 teaspoon
baking soda↗1 teaspoon
buttermilk↗2 cups
large egg↗1

Step-by-step instructions

1
Preheat oven to 450°F
2
Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
3
Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
4
While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
5
Pour batter into hot, prepared skillet.
6
Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
7
* As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App