This cornbread is the classic buttermilk cornbread you’ll find throughout the South. There’s generally no sugar added to Southern cornbread, but if you prefer a sweeter cornbread, add a few tablespoons of sugar
This is an excellent cornbread to serve freshly baked in wedges with beans or greens, or a big bowl of chili. It makes great stuffing, too!
For a little extra flavor, add some bacon drippings to the skillet if you have it.
- 1 cup cornmeal
- 1 cup flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup shortening melted
Combine dry ingredients together in bowl.
Add egg, milk, and shortening. Stir lightly.
Pour into well-greased 9" square pan.
Bake @ 425°F for 20-25 minutes.
Recipe based on one by Lavender Lynn
Photo by Outta Here