Old Fashioned Cornbread
Updated June 5, 2017 by
Feel free to omit the sugar for a more Southern style cornbread, or add a little more sugar if you like a sweet cornbread.
- Preheat oven to 425 F. Put shortening or bacon drippings in a 10-inch cast iron skillet and place in the preheating oven while making batter.
- In a mixing bowl, combine the cornmeal, flour, salt, baking powder, soda, and sugar.
- In another bowl, whisk together the eggs, milk, and melted butter. Combine with dry ingredients and stir until all ingredients are moistened. The batter should be thick but pourable, like a thick pancake batter.
- Carefully, using pot holders, lift skillet out and turn to coat all of the inside surface with the melted shortening or bacon drippings. Place the skillet on a wire rack. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned.
Makes 12 wedgesCalories per serving: 219
Fat per serving: 7.7g