Me & Ma's Southern Style Scratch Cornbread
"This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing...."
INGREDIENTS
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1 cup white cornmeal
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
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2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
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1 large egg
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2 1/2 cups buttermilk
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1 tablespoon sour cream (heaping)
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2 teaspoons jalapeno juice (or white vinegar)
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2 tablespoons vegetable shortening (heaping, when scooped out solid)
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