Cornbread I

1. 1

   Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

2. 2

   In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.

3. 3

   Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.

4. 4

   Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.