Breads

Buttermilk Cornbread

  • 1 cups Corn meal
  • 4 tablespoons Flour
  • 1/2 teaspoons Baking soda
  • 1 teaspoons Salt
  • 1 tablespoons Melted shortening
  • 1 cups Buttermilk

    • Sift together cornmeal, flour, soda andsalt. melt shortening in pan in which cornbread is to be baked. beat eggs and add to buttermilk. Then pour this mixtureinto sifted dry ingredients and stir only until well mixed. Add melted shortening. Stir well. Pour batter into hot, greased 10 inch pan. Bake at 425° for 30-35minutes or until brown. yield 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Janice Bogle of Middleburg, FL. 

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