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Ingredients
- 1 1/2 c. self rising cornmeal
- 3/4 c. flour
- 2 eggs
- 1 tsp. sugar
- 2 tbsp. shortening or oil
- 1 to 1 1/2 c. buttermilk
Method
- Mix together then add 2 eggs and buttermilk to moisten (not too thin).
- Heat 2-3 tbsp. shortening or oil in a large cast iron skillet.
- When shortening is hot pour in cornbread mixture.
- Bake in 425 degrees until brown.