In Tennessee cornbread is a staple in every home and a dish that is served daily. This is the basic recipe all homes use in Tennessee. If you come across cornbread with sugar or flour its defiantly not Southern. We love drinking a tall cold glass of milk with any meal that has cornbread. As soon as my bread comes out of the oven I add a slice of butter right in the middle to melt. I have never ate nor made cornbread not baked in an iron skillet, its pretty unheard of in the South. Getting the skillet and shortening very hot before adding the batter is a must as well. This is the same recipe women used to make on the open fire.
2 cups white cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beat
2 cups buttermilk
1/4 cup + 1 tablespoon vegetable shortening
1. Pre-heat oven to 350F. In a 9-inch iron skillet add 1 tablespoon of shortening and place into oven. In a large bowl add cornmeal and 1/4 cup shortening, mix with hands until coarse. Add baking powder, baking soda, salt, buttermilk and egg, mix well.
2. Remove hot skillet from oven and pour batter into pan. Place back into oven and cook until golden about 45 minutes or until toothpick comes out clean.