buttermilk corn bread

Name: Buttermilk Corn Bread
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Southern
Ingredients: 1 tablespoon(s) vegetable shortening; 2 cup(s) white self rising buttermilk cornmeal mix; 3 tablespoon(s) all purpose flour; 1/4 teaspoon(s) salt; 1 3/4 cup(s) buttermilk; 1/4 cup(s) bacon grease melted; 1 large egg; 1 tablespoon(s) sugar (optional, aids in browning)

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Rick Long

Claxton, TN

Updated on Dec 17, 2015

This is my go to southern cornbread recipe. I do add a little sugar to this to help with browning but it does not make it sweet. I like it with a hot bowl of pinto beans! The brand of corn meal mix I have had the best luck with is White Lilly. I would never use yellow cornmeal mix.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

1 tablespoon vegetable shortening
2 cups white self rising buttermilk cornmeal mix
3 tablespoons all purpose flour
1/4 teaspoon salt
1 3/4 cups buttermilk
1/4 cup bacon grease melted
1 large egg
1 tablespoon sugar (optional, aids in browning)

How To Make buttermilk corn bread

Step 1

add vegetable shortening to a well seasoned 8 inch cast iron skillet. Place in oven and preheat to 425 degrees F. swirl shortening to coat skillet well.

Step 2

add remaining ingredients to a bowl and mix well with a fork. pour mixture into hot skillet.
Step 3

Bake for 25 minutes until well browned and pick inserted comes out clean. slice, butter and enjoy!
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