A
Anonymous
Guest
1 cup self rising flour
1 cup cornmill
1 tbsp sugar
1 tbsp shortening
1 egg beaten
Buttermilk
Here's how I do it. I set the temperature at 425 and place a well seasoned 8" Iron skillet with the shortening in it into the oven on the middle rack. While the oven is heating up, I mix the flour, cornmill and sugar (dry) and then add the beaten egg and add just enough Buttermilk to stick things together until it will just pour out of the bowl (like brick mortar). By the time its mixed the oven should be up to temperature (you can delay mixing a little if needed). I then remove the hot skillet and blend the melted shortening into the mix leaving about 1/3 in the hot skillet (careful not to get burned). I then bake it at 425 for about 24 minutes until the top is golden brown (you can probe it with a knife to see if its done). Remove and flop it over onto a plate and enjoy. Oh, don't wash the skillet or it will stick the next time you use it.
1 cup cornmill
1 tbsp sugar
1 tbsp shortening
1 egg beaten
Buttermilk
Here's how I do it. I set the temperature at 425 and place a well seasoned 8" Iron skillet with the shortening in it into the oven on the middle rack. While the oven is heating up, I mix the flour, cornmill and sugar (dry) and then add the beaten egg and add just enough Buttermilk to stick things together until it will just pour out of the bowl (like brick mortar). By the time its mixed the oven should be up to temperature (you can delay mixing a little if needed). I then remove the hot skillet and blend the melted shortening into the mix leaving about 1/3 in the hot skillet (careful not to get burned). I then bake it at 425 for about 24 minutes until the top is golden brown (you can probe it with a knife to see if its done). Remove and flop it over onto a plate and enjoy. Oh, don't wash the skillet or it will stick the next time you use it.
