This recipe is straight off the back of Aunt Jemima white bag of cornmeal and the only recipe that I use. Cornmeal is an essential staple in the Southern Kitchen and is a product that is rare for me to find here in Saudi. After three years of not having any I was able to get my hands on a few packets. In the South we use white cornmeal but usually all I have been able to find here is the yellow which I have found both works well in this recipe. We usually do not add sugar in our cornbread but I really love the way a small amount of brown sugar brings out the flavor.
1-1/2 cups cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1-1/2 teaspoons course brown sugar
1 teaspoon baking soda
2 cups buttermilk (I used laban)
3 tablespoons solid vegetable shortening
1. Preheat oven to 450 F.
2. In a 10-inch cast iron skillet, add shortening and preheat in the oven.
3. Sift together dry ingredients; add buttermilk, and egg mixing just until dry ingredients are moistened.
4. Pour into the greased, hot skillet and stir. Bake in preheated hot oven for 20 minutes. Serve warm with butter.
Yields: 1 iron skillet or 1 dozen muffins