Me & Ma's Southern Style Scratch Cornbread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup cornmeal
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons sugar (or for sweet cornbread use 1 1/2 tablespoons sugar)
• 2 teaspoons seasoning salt (or for sweet cornbread use 1/2 teaspoon kosher salt)
• 1 large egg
• 2 1/2 cups buttermilk
• 1 tablespoon sour cream (heaping)
• 2 teaspoons jalapeno juice (or vinegar)
• 2 tablespoons vegetable shortening (heaping, when scooped out solid)

Recipe

• 1 preheat oven to 450°f.
• 2 in a large bowl, sift together all dry ingredients. in a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
• 3 pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
• 4 melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (i stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
• 5 add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
• 6 keep skillet on high heat and let the mixture sit for about 30 seconds.
• 7 remove skillet from stovetop and place in 450°f oven and bake for 20-25 minutes or until a light, golden brown.
• 8 remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.