Granny's Everyday Cornbread

"At granny's farm, not a day went by that this recipe was not made, pretty much first thing, and it was for sure presented at each of the four meals of the working day (breakfast, lunch, dinner and supper). It served as a vehicle for leftover gravy, an extender for beans, etc. Grandpa even used it for a snack, broken up in a glass of cold buttermilk." JT

• 4 tablespoons vegetable shortening
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups white cornmeal
• 1 1/3 cups buttermilk

METHOD

Preheat oven to 425° F.

Put shortening into a 9" cast-iron skillet and heat in oven until skillet is hot and shortening melts, 6-8 minutes.

Meanwhile, lightly beat egg in a large bowl, add baking soda and salt, and beat well. Add cornmeal and buttermilk and stir with a wooden spoon until just combined.

Carefully (watch that handle!) remove skillet from oven, pour half the hot shortening into batter, and stir until just combined. Pour batter into hot skillet, then return skillet to oven. Bake until corn bread is golden and toothpick comes out clean from center, about 15 minutes. Cut into wedges and serve with butter, apple butter, beans or whatever.

Serves: 6

recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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