|Keywords:||cornbread, buttermilk, cornmeal|
|2 Tbsp||vegetable shortening (or bacon grease)|
|2 c||yellow cornmeal (plain)|
|7 Tbsp||dried buttermilk powder|
|2 tsp||baking powder|
|1 tsp||baking soda|
|1 c||parmesan cheese, grated|
|1 1/2 c||water|
|1 can(s)||cream-style corn (14.75 oz. can)|
Pinched by QueenJean, and 39 more.
- Grocery List
DirectionsPreheat oven to 400^. Place shortening (or bacon grease) in 10" cast iron skillet and place in oven while preheating and mixing your batter.
Whisk cornmeal, buttermilk powder**, baking powder, baking soda, salt and Parmesan cheese together. Add egg, water and creamed corn. Mix well until combined.
Remove hot skillet from oven, swirl grease to coat bottom and pour batter into skillet, smoothing top. Place skillet back in oven and bake for 25 minutes or until top is golden brown.
Yield: 8 big wedges or 16 smaller ones.**I always keep buttermilk powder on hand when I need it - much easier than wishing I had bought buttermilk to keep in the fridge! :-) If you use bottled buttermilk, use 1 1/2 cups to substitute.