Cornbread
1 cup yellow cornmeal
1/2 cup flour
1/4 cup plus 2 tbsp shortenning
1 tsp salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tbsp baking powder
1/2 tsp baking soda
1. Preheat oven to 400F and place 8x8 inch dish in oven to heat.
2. Mix flour, cornmeal and salt.
3. In another bowl, mix buttermilk (you can make a cup of buttermilk by adding a tbsp of lemon juice to the milk and letting it sit for 5 minutes) with regular milk and egg. Stir in baking powder and baking soda.
4. Add wet ingredients to dry ingredients and stir until combined. Melt 1/4 cup of shortenning in the microwave and stir into batter.
5. Remove pan from oven and put 2 tbsp of shortening in the pan, spread around until melted. Pour batter into pan. Return to oven and bake for 20-25 minutes.
1 cup yellow cornmeal
1/2 cup flour
1/4 cup plus 2 tbsp shortenning
1 tsp salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tbsp baking powder
1/2 tsp baking soda
1. Preheat oven to 400F and place 8x8 inch dish in oven to heat.
2. Mix flour, cornmeal and salt.
3. In another bowl, mix buttermilk (you can make a cup of buttermilk by adding a tbsp of lemon juice to the milk and letting it sit for 5 minutes) with regular milk and egg. Stir in baking powder and baking soda.
4. Add wet ingredients to dry ingredients and stir until combined. Melt 1/4 cup of shortenning in the microwave and stir into batter.
5. Remove pan from oven and put 2 tbsp of shortening in the pan, spread around until melted. Pour batter into pan. Return to oven and bake for 20-25 minutes.
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