Southern Cornbread

When I was in Tennessee I learned that if you called it Southern cornbread, then you really didn’t know cornbread.  The real cornbread is Southern.  I also learned that most people buy self-rising corn meal.  So it was a simple task to make cornbread.  This self-rising product is not available in my little grocery store so I hope this recipe replicates what I had in the South.

This would traditionally be made in a cast-iron pan but I made mine in muffin tins and it was absolutely wonderful.  Just be sure to put a little oil in each before heating the pan.
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Cornbread Tips:

*  Sprinkle a little cornmeal in the hot pan before adding the batter.  It will brown and add a crispier texture.
*  For a crusty cornbread, make sure there is a good "layer" of oil or shortening in the pan.
*  A tablespoon of mayonnaise can be substituted for the egg.
*  Use muffin or cornstick pans (preferably cast iron), to vary the shape.
*  Instead of baking, fry the batter like pancakes.

Buttermilk Cornbread                   from Southern Cooking

2 T vegetable oil or shortening

1 c yellow or white cornmeal

1 T all purpose flour

1 ½ t baking powder

¼ t salt

1 c buttermilk

1 large egg

Heat oil in an 8 inch cast-iron skillet or muffin pans in a 450F oven for 5 minutes.

Combine cornmeal and next 4 ingredients in a medium bowl.  Make a well in the middle of the mixture.

Stir together buttermilk and egg.  Add to dry ingredients, stirring just until moistened.  Pour into hot skillet.

Bake at 450F for 20 minutes or until golden.  Yield  6 to 8 servings.