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Cornbread Recipe


By Cook, Shoot, Eat...a food photographers journey (Visit website)





Ingredients


1 cup buttermilk

1 cup stone ground cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 tablespoon shortening

Directions


Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.

Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.

Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges or squares and serve immediately with butter.

Nutritional Information


Amount Per Serving Calories: 91 | Total Fat: 3g | Cholesterol: 28mg


Photographer Bill Brady http://bit.ly/9wFYxm

Food Stylist Brian Preston Campbell

Recipe Provided by allrecipes.com





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