joni's cornbread
I've given credit to where it is truly due on this cornbread recipe! My dear friend Joni used to make this cornbread and I loved it! I can't eat cornbread any other way now! So...instead of claiming it for my own, I'm giving Miss Joni the credit! It is mouthwatering!! Give it a try! :-)
No Image
prep time
15 Min
cook time
25 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 2 tablespoons vegetable shortening (or bacon grease)
- 2 cups yellow cornmeal (plain)
- 7 tablespoons dried buttermilk powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup parmesan cheese, grated
- 1 large egg
- 1 1/2 cups water
- 1 can cream-style corn (14.75 oz. can)
How To Make joni's cornbread
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Step 1Preheat 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.
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Step 2**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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Keyword:
#cornbread
Keyword:
#buttermilk
Keyword:
#cornmeal
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
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