A traditional cornbread recipe used by my family for almost 75 years.

1cup all-purpose flour
1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon baking soda
1 egg
1 1/3 cups buttermilk
1/4 cup melted shortening

Place a 10” cast-iron skillet in the oven and pre-heat to 425 degrees.

Mix dry ingredients together; add milk, egg.and shortening. Mix only until moistened. Pour into hot skillet.Bake at 425 degrees for 25 minutes or until brown.

© 2000 Rick McDaniel

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Biscuits, Spoonbread, and Sweet Potato Pie
Author: Bill Neal
Published by: The University of North Carolina Press; Number of Pages: 360
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