- 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).
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!