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Categories:Viewed: 71 - Published at: 6 years ago
Ingredients
- 3 Tablespoons Shortening
- 2 whole Eggs
- 2 cups Buttermilk
- 2-1/2 cups Cornmeal
- 3 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Water
Method
- While preheating the oven to 450F, melt the shortening in a 13x9-inch baking pan. Swirl melted shortening around the pan to grease it.
- Beat the eggs with a whisk till frothy in a large mixing bowl. Mix in buttermilk, then add melted shortening, while stirring.
- Mix in cornmeal 1/2 cup at a time. Stir in baking powder and salt. Dissolve baking soda in the water and stir into the batter.
- Pour batter into the greased pan and bake 15 minutes at 450F, or until firm to the touch.
- Note: Buttermilk works best, but you can use 2 tablespoons of vinegar or lemon juice plus enough milk to equal 2 cups if you don't have any. You can also use soy milk if you need to make this dairy-free. Don't use a sweetened soy or almond milk, unless you like sweet cornbread. I usually don't.
