Description
In Texas, we typically do not use flour in cornbread, however this recipe makes a nice and fluffy pan. Bake cornbread in a cast iron skillet.
Ingredients
- 2 cups cornmeal (white or yellow)
- 1/2 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg, lightly beaten
- 2 cups buttermilk
- 2 tablespoons melted shortening or vegetable oil
Instructions
- Preheat oven to 450°F.
- Stir together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten.
- Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
- Bake about 15 minutes for muffins or corn sticks, and 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan.
