Grandpa'S Cornbread
- 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)
- Alternative
- 2 cups cornmeal
- 1 cup flour
- 1/2 cup Crisco shortening, NOT OIL
- 1 1/4 cups whole milk (enough to make smooth consistency)
- 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.
- (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
- 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!
cornmeal, flour, shortening, buttermilk, milk, alternative, cornmeal, flour, shortening, milk
Taken from www.food.com/recipe/grandpas-cornbread-307479 (may not work)