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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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An old cornbread recipe originating in Ohio. Ingredients:
1 egg |
1 1/2 cups buttermilk |
1/2 teaspoon baking soda |
1/2 cup flour |
1 1/2 cups cornmeal |
1 teaspoon sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1/4 cup soft shortening |
Directions:
1. Preheat oven to 450 degrees F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.
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