Categories: Salad
Ingredients
- 3 tbsp vegetable shortening, melted
- 1/2 cup cornmeal
- 1/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup milk
- 1 small egg
- 1/4 tsp baking soda
- 1/2 stick butter, melted
Directions
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Preheat the oven to 400. Pour 1 tbsp of the shortening into a medium-size iron skillet.
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Combine the cornmeal, flour, baking powder, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, egg and baking soda. Stir. Mix together the wet and dry ingredients until just combined, then stir in the remaining 2 tbsp melted shortening. Pour into the skillet or baking pan, smoothing the surface with a knife or spatula. Bake for 15-20 minutes, or until golden brown on top.
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To make the croutons, cut the cornbread into 1-inch cubes. Spread the cubes on a baking sheet and drizzle with the melted butter. Bake at 325, tossing until the croutons are crisp, about 20 minutes. Allow the croutons to cool slightly before serving.