Old-Fashioned Cornbread

Old-Fashioned Cornbread

This is a no-fail recipe. And as far as I know, there aren't many of those around. It's a one-bowl deal, which is always nice when it comes to clean-up, and every time I make it every piece gets eaten. Now it's a small recipe, and it doesn't take long to bake, and since it slides right out of the pan it would be easy to make a second batch if you're feeding a crowd. I usually make one to feed 4 or 5 people. (It's a great way to season that new cast-iron pan, too, you know.)

Old-Fashioned Cornbread
By Confabulation in the Kitchen
Printer-friendly recipe

1 cup buttermilk
1 cup plain, yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening

1. Preheat oven to 450 degrees.
2. Put shortening in 9-inch cast-iron skillet. Place skillet in oven until shortening is melted then remove from oven.
3. Stir cornmeal, baking soda and salt in large bowl. Add egg and buttermilk, and mix well.
4. Pour batter into hot skillet. Bake about 25 minutes, or until tester inserted into center comes out clean and top is golden brown. Serve warm.