Tuesday, January 25, 2011

# 3 White Cornbread

■1 cup white cornmeal
■½ cups All-purpose Flour
■1 teaspoon Salt
■1 Tablespoon Baking Powder
■1 cup Buttermilk
■½ cups Milk
■1 whole Egg
■½ teaspoons Baking Soda
■¼ cups Shortening
■2 Tablespoons Shortening
Preparation Instructions
Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

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