Grandmom’s Cornbread

Baked Goods

Feb 1

Here’s a true southern cornbread recipe for you, and yes, that means no sugar added. :) This was my husband’s grandmother’s recipe and we make it in her cast iron skillet.

This makes about 12 servings. Serve with butter slathered on top!!

Notes for this recipe - Feel free to add a little sugar if you prefer. ;)

*If you want to watch the video of this being made, this recipe starts at the 6:13 mark.

We make Grandmom’s cornbread ALL of the time.

Ingredients

2.5 cups self-rising cornmeal
2 eggs
1/2 (half) cup Crisco shortening
2 tbsp Crisco (to grease skillet)
2 cups whole buttermilk

Here’s how to make it

Preheat oven to 425 degrees F.
Heavily coat cast iron skillet with 2 tbsp of Crisco and set aside.
In a large mixing bowl, mix together: cornmeal, eggs and 1/2 cup Crisco; using a pastry cutter in a downward circular motion, until mixture resembles coarse crumbs.
Add buttermilk, mix with fork until well blended.
Pour into the greased skillet.
Place on bottom rack of the oven. Bake at 425 for 25-35 minutes or until bread is golden brown and the sides have pulled away from the pan. Remove from oven.
Shimmy pan to make sure the bread is loose. While hot, flip bread onto plate. Slice and serve!