- ¼ cup melted shortening, divided.
- 2 cups yellow cornmeal.
- ¼ cup all-purpose flour.
- 2 ½ tsp baking powder.
- ½ tsp baking soda.
- ¾ tsp salt.
- 1 ¼ cups buttermilk.
- 1 large egg.
Directions:
1- Preheat the oven to 425 F. Position the rack in the center of the oven.
2- Brush a melted shortening in a 10-inch cast-iron skillet and put the skillet in the oven.Grease a cast-iron skillet.
3- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
4- In another bowl, whisk together the buttermilk, egg, and the remaining 3 tbsp of melted shortening.
5- Add the buttermilk mixture to the dry mixture and stir just until blended.
6- Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.
7- Return the skillet to the oven, reduce the oven temperature to 375° F, and bake for 20 to 24 minutes, until golden brown.
8- Cut the cornbread into wedges and serve hot with a pat of butter.