Ancestral Inheritance Menu Cornbread I

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Cornbread I

"Old style cornbread that is baked in iron skillet and rises very little. Grainy, now not cakey, texture."

Ingredients :

1 cup buttermilk
1 cup stone ground cornmeal
1 teaspoon salt
half of teaspoon baking soda
1 egg
1 tablespoon shortening

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat oven to 450 ranges F (225 degrees C). Melt the shortening in a nine inch spherical iron skillet within the heating oven.
In a huge bowl, stir the cornmeal, salt and baking soda together. Stir inside the egg and buttermilk.
Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
Bake inside the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels organization to touch. Turn out on to a serving plate. Cut into wedges and serve at once with butter.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook it calmly, and make clean-up simpler.

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