Grandmother Kiser’s Cornbread

Grandma Kiser's Cornbread

  • 1 cup cornmeal
  • 1 cup plain flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup water
  • Crisco the size of an egg, melted

Mix all ingredients util well blended.
Bake in a greased iron skillet at 400 degrees until brown (about 30 minutes).

Yates Mill Cornmeal CookbookYield: 6 servings

From Yates Mill Cornmeal Cookbook

Gray: I really enjoyed this.  It was different from some other cornbread recipes we have tried.  If you want a light, fluffy cornbread that isn’t sweet, then this is a great recipe.  I hope you enjoy!

Katie: One thing to note is that we did not melt crisco, but used vegetable oil instead. I cracked the egg into a measuring cup and then poured oil to the same level as the egg was to try to get the same amount of oil as an egg. The cornbread had a fluffy texture and wasn’t as sweet as I was expecting. While this cornbread was delicious, I did not like it as well as other recipes I have tried for cornbread. That being said, it sure didn’t stop us from eating it! Enjoy!

 

 

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