Twyla Sorrells's Recipe

Big Mama's Cornbread

Category: Biscuits & Bread

2 eggs
1 cup Buttermilk
1/4 cup shortening
1 1/2 cups cornmeal
1 cup flour
1/2 cup sugar
3 Tbsp. baking powder
1/2 tsp. salt
Extra water (less than 1/4 cup) if needed for thinning

Preheat oven to 450°F. You may optionally preheat the iron skillet as well, just be sure to spray with nonstick spray after preheating.

Add the wet ingredients to a mixer and blend to mix. Do include the shortening. Do not include the extra water in this as you’ll have to add the dry ingredients to know how much, if any extra liquid is needed. Set aside.

In a separate mixing bowl, combine all the dry ingredients together, blending with a wire whisk to “sift”. Pour the wet ingredients into the bowl with the dry and mix with the whisk. If it’s too dry, add a little water at a time to the mix, not exceeding 1/4 cup total and blend until smooth.

Bake in a greased iron skillet for 25 - 30 minutes in a 450 degree preheated oven. When removing from oven, butter the top immediately and then let rest for 10 minutes before cutting and serving.
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