Nina’s Cornbread
While I was going through Grandmother’s (Scott) recipes I found this one labeled “Inda’s cornbread.” Mama made cornbread often. When I was a child she had a pan that made cornbread sticks in the shape of an ear of corn. It was my favorite thing for her to make a pan of them when she made cornbread muffins. We have that very same pan, and often make cornbread for our kids the same way.
Mama never made cornbread in a cast iron skillet like Doug does, but this recipe works equally well that way. You just heat up the shortening in a 9 inch cast iron skillet, pour the melted shortening into the batter, stir quickly and pour the batter back into the hot skillet. You do not absolutely have to get the pan or the muffin tins hot before you pour in the batter, but it helps to make a wonderful crunchy crust.
Also, if you want to reduce the fat in this, you could always use Pam or similar instead of shortening in the muffin tins. 🙄
Yield: 24 muffins
Time: 30 minutes
Equipment: muffin tins, well greased and hot
450 degrees
Ingredients:
1 cup yellow cornmeal
½ cup flour
1 tsp salt
1 tbs baking powder
½ tsp baking soda
1 cup buttermilk
½ cup sweet milk
1 egg
½ cup oil
shortening
Instructions:
Put about ½ tsp of shortening (Mama might have used bacon drippings here) into each muffin cup and place the tins into the pre-heating oven. Mix the dry ingredients together and add the wet ingredients. Mix just until the lumps are gone, but do not over-mix. When the oven is pre-heated, remove the tins and fill about 2/3 full with batter. Bake 15-20 minutes or until golden brown.