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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My mom n law, gave me this in 1971. Way back then, I could not cook at all! I don't know why but an iron skillet, taste the best! Ingredients:
1 cup self-rising corn meal ( i use yeltons) |
2 tablespoon flour |
2 tablespoons mayonnaise |
1 cup buttermilk |
2 tablspoons shortening, melted, will use 1 tablespoon |
iron skillet |
Directions:
1. Preheat oven on 475F.
2. Put shortening in iron skillet and melt, set aside.
3. Stir cornmeal and flour together.
4. Add mayo and buttermilk, and 1 tablespoon of melted shortening, stirring well.
5. Pour into the hot greased skillet.
6. Bake for 30 to 35 minutes or until browned.
7. (Sometimes I use the grease from fatback and lay fried fatback in pan, it looks so pretty, on top of corn bread when you dump it out on a plate.)
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