Poor man's cornbread
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- 2 c
- self rising corn meal, any brand
- 1 Tbsp
- solid shortening, crisco
- 1 1/2 c
- cast iron skillet
1I been making this cornbread since I was 10 years old, and have never measured it. So the measurments are just a guess. If too thick add more water, to thin add more meal. This is a rustic and simple bread really good with soups
2I put the shortening into the iron skillet, place into a 500 degree oven to melt the shortening and get the skillet hot. About 5 minutes.
3In a bowl I put my cornmeal and start adding water. it will be about as thick as a cake batter. Remove skillet from oven and pour cornmeaml mixture into the pan. Bake for 25 to 30 minutes until golden brown.
4When done dump out onto a plate and serve hot. Do not let it sit in the skillet or it will "sweat" and make the crust soggy.