Cornbread I

Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.

Step: 1

Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

Step: 2

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.

Step: 3

Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.

Step: 4

Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Per Serving: 91 calories; protein 3g; carbohydrates 13.2g; fat 3g; cholesterol 24.5mg; sodium 415.6mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.