Cornbread I So Tasty

Wednesday, March 19, 2014

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Cornbread I

"Old style cornbread this is baked in iron skillet and rises little or no. Grainy, now not cakey, texture."

Ingredients :

1 cup buttermilk
1 cup stone floor cornmeal
1 teaspoon salt
half teaspoon baking soda
1 egg
1 tablespoon shortening

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat oven to 450 levels F (225 ranges C). Melt the shortening in a nine inch spherical iron skillet in the heating oven.
In a huge bowl, stir the cornmeal, salt and baking soda together. Stir within the egg and buttermilk.
Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
Bake inside the preheated oven for 30 to 40 minutes. Remove from oven whilst top of cornbread is brown and it feels corporation to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it calmly, and make smooth-up simpler.

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