- Preheat oven to 475 degrees.
- Mix together the first three ingredients until thoroughly combined and free of lumps.
- Put shortening in a cast iron skillet and place the skillet into the oven to melt.
- When the shortening is completely melted, pour most of it into the batter, leaving only
enough to coat and grease the skillet. Carefully stir the melted shortening into the batter
and immediately add the mixture to the hot skillet. - Return to the oven and bake for 20-25 minutes (depending on your oven) or until the middle
of the cornbread is set and a tester comes out clean. - Turn the hot bread onto a serving plate and cut into wedges or cool and crumble for the
yummy cornbread salad!!
*I used White Lily buttermilk enriched white corn meal mix, self-rising.
May 19, 2021
