Southern Corn Bread Recipe
Ingredients
| Vegetable shortening | 2 Tablespoon | |
| White cornmeal/Yellow cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 2 | |
| Milk | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size
Calories 461 Calories from Fat 133
% Daily Value*
Total Fat 15 g23%
Saturated Fat 4.6 g23%
Trans Fat 1 g
Cholesterol 114.2 mg38.1%
Sodium 609.5 mg25.4%
Total Carbohydrates 70 g23.2%
Dietary Fiber 4.8 g19%
Sugars 16.5 g
Protein 13 g26.5%
Vitamin A 4.2% Vitamin C
Calcium 39.4% Iron 21%
*Based on a 2000 Calorie diet
Directions
Spread the shortening over the bottom of a heavy cast-iron skillet and place in the oven.
In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
Add the eggs and milk, stirring quickly to form a stiff batter.
Do not overwork or the corn bread will be tough.
Pour the batter into the hot skillet.
Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 45 minutes.
Turn out onto a large work surface or cutting board.
Cut into wedges and serve warm.
Chef
