Zaroga's Buttermilk Cornbread

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© Zaroga Goff 2008

Oven Temperature: 425° F Bake Time: about 25 minutes
10 inch cast iron skillet or 8"x8" or 9"x9" baking pan or 12 cup muffin pan (If using a cast iron skillet: grease and place in oven while oven is preheating)

2 eggs
1¼ cups buttermilk
¼ cup melted shortening or oil*
1 tsp. each baking powder & baking soda
1½ cups yellow corn meal (stone-ground is best)
¾ cup all purpose flour
1 tsp. salt
2 tsp. sugar**

Beat eggs slightly; add buttermilk and shortening. Sift remaining ingredients together; add to egg mixture and beat well. Pour into greased 10" cast-iron skillet or into 12 large muffin cups. (an eight or nine inch baking pan may also be used)

*I  sometimes use Smart Balance instead of shortening.  You can use butter, lard, bacon grease or oil. If you choose to use Smart Balance or other oleo, butter or bacon grease instead of shortening you may need to lower the salt amount... just depends on your taste.

**I do not use sugar in mine. This is just a suggestion if you like your cornbread like a lot of non-Southerners.. sweet.  You can use more sugar if you like to get that.... ugh... Jiffy cornbread mix taste.  If you want that, just buy the mix.  Sorry I just am not a cornmeal cake person.

© Zaroga Goff 2008