Small Skillet Cornbread
This cornbread is what is used in our family holiday dressing.
It is also good just as a side for many other dinner dishes.
You can DOUBLE this recipe,
I like to make two small batches if I want to double because it tastes better for some reason.
Prep Time: 5 mins
Cook Time: 30 mins
It is also good just as a side for many other dinner dishes.
You can DOUBLE this recipe,
I like to make two small batches if I want to double because it tastes better for some reason.
Prep Time: 5 mins
Cook Time: 30 mins
Ingredients
1 cup self-rising cornmeal
1/4 cup self-rising flour
1 whole egg
1 Large Egg Size scoop crisco shortening - soild not liquid
1 cup buttermilk
1 Greased pan - use Crisco Solid
1/4 cup self-rising flour
1 whole egg
1 Large Egg Size scoop crisco shortening - soild not liquid
1 cup buttermilk
1 Greased pan - use Crisco Solid
How to Do it
Preheat oven to 375 to 400
Using a papertowel, grease your pan with Crisco - The Solid not the liquid.
Mix "ALL" ingredients in a bowl with electric mixer until well blended.
Pour into a crisco greased pan. ( Round, Square, Aluminum foil)
Bake until golden brown on top - Put knife in center and when it comes out clean it is done.
Usually depending on oven heat around 25 to 30 mins.
Using a papertowel, grease your pan with Crisco - The Solid not the liquid.
Mix "ALL" ingredients in a bowl with electric mixer until well blended.
Pour into a crisco greased pan. ( Round, Square, Aluminum foil)
Bake until golden brown on top - Put knife in center and when it comes out clean it is done.
Usually depending on oven heat around 25 to 30 mins.