INGREDIENTS
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 eggs, separated
3/4 teaspoons soda
1 1/3 cups buttermilk
2 tablespoons melted shortening

DIRECTIONS
Lift the cornmeal by spoonfuls into the measuring cup, then level off. Sift cornmeal and salt together. Beat egg yolks thoroughly, add soda and buttermilk and beat until completely mixed. Add to cornmeal mixture and stir until ingredients are blended. *Add hot melted shortening, beat again (work quickly so it doesn’t fry) and fold in the stiffly beaten egg whites. Turn immediately into a piping hot greased 10 inch heavy skillet and bake in a hot oven (450 degrees F.) for 30 minutes. Serve at once with melted butter.

Yield: 5 servings.

* Preheat the oven to temperature with the skillet in the oven. Pull out right just before time to bake. Add 3 tbsp tablespoons of shortening and swirl around until it covers the bottom and sides of the skillet. Dump 2 tbsp of the melted shortening into the batter.

That’s the way my mom always coated her skillet. My oldest sister Shirley only uses white cornmeal and adds 2 tbsp of sugar to the mix. She makes everything sweet.

I hope that everyone has a huge assortment of iron skillets, I know I do. Just make sure as soon as you wash them, to place them on top of the burner or back in the oven to dry out. When pan is completely dry, season the skillet (wipe inside & out with a cooking oil on a paper towel).

My dad’s favorite food was always cornbread and buttermilk. Sometimes he’d use crackers instead of the cornbread in his buttermilk. My kids would have staged a protest if I had served them, buttermilk with anything. I still use it in the occasional biscuit or cake. They don’t know the difference. sh

I remember as a kid being cold a lot, and hungry sometimes. We’d go to bed with just cornbread and milk, and I remember wearing shoes with holes in the bottom. I remember having twine for shoestrings. ~ Buck Owens

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