Beverly's Southern Cornbread
This is my sister-in-law Beverly's recipe and it is the best I've ever had. Like most people who are really good at something, Beverly doesn't measure, but just knows how much to use. This recipe is as close as I could get to measurements. - jughandle
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup buttermilk
- 2 whole eggs
- 1/4 cup crisco shortening
- 3 cups self rising,hot-rising martha white corn meal
- 1/2 cup self rising white lily white flour
- Carbohydrate 46.0539000012401 g
- Cholesterol 51.3390000040653 mg
- Fat 8.72878125563807 g
- Fiber 3.88518745437264 g
- Protein 7.52231875085692 g
- Saturated Fat 3.2210412523222 g
- Serving Size 1 1 Serving (108g)
- Sodium 844.365000027183 mg
- Sugar 42.1687125468674 g
- Trans Fat 0.6683162502497 g
- Calories 297 calories
Directions: Preheat oven to 425-450 F. heavily coat with 1/4 cup of Crisco shorting a cold 9-inch cast iron skillet – coat heavily because the batter kind of fries in the shorting Add dry ingredients together into a large bowl. Mix the eggs and butter milk in a separate bowl Add the eggs and the butter milk to the dry ingredients. Pour the batter into the pre-greased 9-inch skillet. Bake in oven for 15-20 minutes, or until it is lightly browned around the edges, Beverly likes her’s crispy, or until a fork stuck into the center of the pan comes out clean. Serve hot.
