Nothing is better than hot cornbread right out of the oven smothered in butter. Easily add this traditional Thanksgiving side to your dinner menu.
- ¾ tsp Salt
- 1 tbsp Sugar
- 1 tbsp Vegetable shortening
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1¾ cups Stone-ground Cornmeal
- 2 cups Buttermilk
- 2 Large eggs
Preheat oven to 450°F. Combine cornmeal, baking soda, baking powder, sugar and salt in a large bowl and whisk them together. In another bowl, whisk eggs until they are fluffy. Add buttermilk to eggs and continue to whisk. Combine cornmeal and egg mixtures until roughly blended. Grease an 8x8 pan, heat it in the oven until smoke rises, and then quickly pour mixture in pan. Bake 20-35 minutes or until top is brown. Check for doneness with a knife in the center of cornbread - if knife comes out clean, your good to go.
