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Breads from Rina's Kitchen


Cornbread 
Makes 1-9 inch round loaf

1 cup buttermilk
1 cup stone ground yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening
                   
1. Preheat oven to 450 degrees F. Melt the shortening in one 9"
   round iron skillet in the heating oven. 
2. Stir the cornmeal, salt and baking soda together. Add
   the egg and buttermilk and mix well. 
3. Remove skillet from the oven and pour the batter into
   the skillet, stirring the melted shortening into the batter.
4. Bake at 450 degrees F for 30 to 40 mins. Remove from oven
   when top of cornbread is brown and turn out on to a serving
   plate. Cut into wedges and serve immediately with butter. 

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