Ingredients for Nanny's Cornbread
- Lard
- Self Rising Cornmeal
- Self Rising Flour
- 2 large eggs
- 1 ½ cups buttermilk
- 2 cups cornmeal
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How to Make Nanny's Cornbread
- Preheat oven to 400°F (200°C).
- Place 2 tablespoons of lard or shortening in a well-seasoned 10-inch cast iron skillet.
- Place the skillet on a rack in the preheated oven and let the shortening melt while you prepare the batter. (Alternatively, melt shortening on the stovetop.)
- In a large bowl, whisk together 2 cups cornmeal, 1 cup all-purpose flour, 2 large eggs, and 1 ½ cups buttermilk.
- Once the shortening is melted, carefully remove the skillet from the oven. Pour the melted shortening into the batter and whisk until well combined.
- Let the batter rest for 5 minutes.
- Sprinkle 2 tablespoons of dry cornmeal evenly over the hot grease remaining in the bottom of the skillet.
- Pour the batter into the prepared skillet.
- Bake at 400°F (200°C) for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is nicely browned.
- Let the cornbread cool in the skillet for 10 minutes before cutting into wedges.
- Serve hot with plenty of butter. Delicious with chili, stew, pinto beans, or cold milk and green onions!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
16g
Carbs
8g
