Serve this savory cornbread at lunch or dinner; it can easily be paired with soups, stews, salads and entrees.
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Serve this savory cornbread at lunch or dinner; it can easily be paired with soups, stews, salads and entrees.
2 tsp Clabber Girl Baking Powder
1 tsp Clabber Girl Baking Soda
1 egg
2 cups buttermilk
1/4 cup vegetable shortening
2 cups white cornmeal
2 tbsp all-purpose flour
1 tsp salt
Preheat oven to 450° F. Melt shortening in a 9-inch iron skillet or a 9-inch square baking pan in the oven, brushing sides of pan with melted shortening.
In a mixing bowl, sift together cornmeal, flour, salt, Clabber Girl Baking Powder and baking soda; set aside. In a separate bowl, combine egg and buttermilk and stir into the flour mixture along with melted shortening. Pour batter into the hot skillet or baking pan.
Bake at 450° F for 20 to 25 minutes, or until browned. Cut in squares or wedges; serve hot with plenty of butter. This recipe has been featured on the Clabber Girl label for many years and now is in the Clabber Girl Recipe Book RECIPES TO WARM THE HEART
2 tsp Clabber Girl Baking Powder
1 tsp Clabber Girl Baking Soda
1 egg
2 cups buttermilk
1/4 cup vegetable shortening
2 cups white cornmeal
2 tbsp all-purpose flour
1 tsp salt
Preheat oven to 450° F. Melt shortening in a 9-inch iron skillet or a 9-inch square baking pan in the oven, brushing sides of pan with melted shortening.
In a mixing bowl, sift together cornmeal, flour, salt, Clabber Girl Baking Powder and baking soda; set aside. In a separate bowl, combine egg and buttermilk and stir into the flour mixture along with melted shortening. Pour batter into the hot skillet or baking pan.
Bake at 450° F for 20 to 25 minutes, or until browned. Cut in squares or wedges; serve hot with plenty of butter. This recipe has been featured on the Clabber Girl label for many years and now is in the Clabber Girl Recipe Book RECIPES TO WARM THE HEART