Subj: Southern Cornbread
This is a recipe for cornbread that my grandmother taught me with one difference.
Where she used buttermilk I use sweet milk and sour cream.
2 1/2 cups of self-rising cornmeal (NOT CORNBREAD MIX)
1 1/4 cups of self-rising flour
1 teaspoon salt
1/2 cup of sour cream
Sweet milk - just enough to make the batter pourable and slightly smooth.
Preheat oven to 450 degrees. Put shortening in iron skillet and put in the oven to melt
Mix dry ingredients first. Then add the eggs, sour cream, and milk.
Make sure that shortening is hot enough to partially fry the bottom of the bread when it
is put in the pan. If you are not using an iron skillet you may want to sprinkle some
cornmeal in the bottom of the pan to help make the bread not stick.
Cook until the top is golden brown (about 30 minutes).