This is an excellent, old recipe that has been used in the family for decades. Though there is some sugar in it, this is not a sweet cornbread. It has a good balance of texture and flavor.
Category: Bread
Cuisine: American
2 Cup White Corn Meal or Yellow
1 Cup All-Purpose Flour
1/4 Cup Granulated Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 each Egg Large
3 Cup Low Fat Buttermilk
1/2 Cup Shortening See Notes
4 frothy out 3linked?
jessierwoodI used bacon droppings and butter instead of shortening.
kathybaxtermorganMy family and I had your cornbread last night and it was incredible. The proportions in the recipe are unerring and produced a cornbread with near perfect texture and wonderful taste. While excellent as written, next time I plan to use bacon drippings (it yields an unbeatable smoky taste) in place of the shortening and may add a couple cups of hominy and a minced jalapeño to give it a little kick.
sgrishkaI posted this recipe. The history of this recipe that I know of is that it was given to my aunt at the Foard County Hospital in Crowell, Texas many years ago. The lady that gave her the recipe was named Lavenia and her cornbread was very popular the with the patients and staff. I find the recipe, to me, has the best blend of flavor and texture for my tastes.
Bruce_M
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