Cornbread I

Cornbread I

150

"Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture."

Ingredients

55 m {{adjustedServings}} servings 91 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
  2. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
  3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
  4. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.
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Reviews

150
  1. 180 Ratings

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I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I m...

This is the perfect cornbread! It's the kind, being from Arkansas, that I was raised on and have eaten my whole life. I can't stand the sweet, cakey cornbread that most people make today - this ...

This is a great skillet cornbread recipe. I used regular milk rather than butter milk and it was still great. This makes a dense bread with a crunch crust. I prefer corn bread this way as i...