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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe was my Grandfathers passed on to me.. It is different from the recipes you find on the bags of cornmeal. Bake a cake of this in a 8 round cast iron skillet and make a pot of Pinto Beans and you got a meal! I prefer the recipe with that has buttermilk in it. Ingredients:
2 cups self-rising cornmeal |
1 cup self rising flour |
1/2 cup crisco shortening, not oil |
1 cup buttermilk |
1/4 cup whole milk (enough to make smooth consistency) |
2 cups cornmeal |
1 cup flour |
1/2 cup crisco shortening, not oil |
1 1/4 cups whole milk (enough to make smooth consistency) |
Directions:
1. Mix cornmeal and flour together. Cut in Crisco (with a fork) till like coarse crumbs. Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly. Pour into thoroughly greased and dusted with cornmeal 8 cast iron skillet. Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
2. (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
3. NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!
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