Mom makes the best cornbread, but since she and Dad live a bit too far now, I am forced to make them on my own. I am glad that recipes such as this one are being shared to people like me. I can now enjoy that homemade taste even if I’m away from “home”. I love cornbread with everything! I eat it with my soup, I eat it with my roasted chicken with gravy, I eat it with the beef brisket, and I even eat it with any casserole.
But I love them most with butter and honey. Or cream cheese and honey. Add a cup of coffee or tea in the meal and I’m good to go.
Ingredients
Great Value vegetable shortening
2 cups Gold Medal cornmeal
1 cup Gold Medal self-rising flour
2 Eggland’s eggs
2 cups Borden buttermilk
½ cup water
Instructions
Preheat oven to 425 degrees.
Coat large skillet with vegetable shortening and place in oven to melt. Remove skillet from oven once melted.
Mix together all ingredients and pour into the hot grease in the skillet. Return to the oven and bake about 10-15 minutes or until bread has risen and center springs to the touch.
Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.
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Quick Tip: If you don’t have buttermilk, you can use whole milk.
