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Southern Cornbread

1 ½ cups Self-Rising Corn Meal
1 1/3 cups buttermilk
1 Tablespoon Crisco shortening
1 Tablespoon corn oil
1 egg
1 ear fresh corn cut off the cob

For the corn, I saute one ear with a very little butter, salt and pepper to taste. I always cook the corn first so it has time to cool.

Preheat oven to 425°. After the temperature reaches 425°, place a small iron skillet (about 8") with 1 Tablespoon of Crisco shortening in the oven while you are mixing the ingredients.

In a bowl combine egg, milk and corn oil. Add corn meal and stir until well blended. Add the fresh corn mixture. Remove the hot pan from oven and fill with batter. Bake for 25-30 minutes or until golden brown.

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