Posted at http://mynew30.blogspot.com/
1 teaspoon of oil, Crisco shortening or bacon fat
1-1/2 cups of yellow cornmeal
1/2 cup of White Lily self rising flour
3 teaspoons of baking powder
1 teaspoon salt
2 tablespoons sugar, optional
1 large egg, beaten
1-1/2 cups buttermilk
Preheat oven to 450 degrees. Add the fat of your choice to a cast iron skillet and place the skillet into the oven while it is preheating.
Meanwhile, in a medium bowl, whisk together the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, beat the egg and buttermilk together; combine with the dry ingredients and gently blend until smooth. Pour mixture immediately into hot skillet; the batter should sizzle and bubble around the outside. This method will produce a tender and fluffy cornbread that has a crunchy bottom crust and is just most excellent!
Bake at 450 degrees for about 25 minutes or until golden brown. Let cool slightly before slicing. Can turn out to a cooling rack, or cut directly out of the pan, though leaving it in the pan will soften the crust.
