Buttermilk Cornbread
  • 1 1/4C. sifted flour
  • 2 t. bakiing powder
  • 1 t. salt
  • 3/4 t. soda
  • 2 T. sugar
  • 1 C. corn meal
  • 2 eggs, well beaten
  • 1 1/4 C. buttermilk
  • 3 T. melted shortening (I use vegetable oil)
  1. Sift flour, baking powder, salt, soda and sugar. Add corn meal and mix well. Combine eggs, milk and shortening; add to dry ingredients, mixing well. Bake in a greased pan in 425 degree oven for 35 to 40 minutes., or until done.
My sister gave me this recipe decades ago. It is tried and true. If you are considering making cornbread stuffing for Thanksgiving I recommend this cornbread. It is not very sweet but it has body and a great flavor. It is best baked in a greased castiron skillet but is also good baked in a dish or pan.