1/3 melted shortening
1/2 cup sugar
1 1/4 cups milk
1 1/2 cups corn meal
1/2 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1-2 Tablespoons butter
Preheat oven to 425 degrees. I always mix this in a batter bowl with a pour spout.
- Combine melted shortening
- Add egg
Isn't that a beautiful antique measuring cup? It has three pour spouts on the top!
- Stir together well.
- In another small mixing bowl, blend dry ingredients. Start with the corn meal.
- Add baking powder and salt.
- Slowly mix dry ingredients with wet ingredients.
- Stir just until well blended.
Batter will be thick and coarse.
- Melt butter in iron skillet. (You might also butter or spray a muffin tin if you would prefer to have a dozen muffins - or if you need muffins for your 4-H contest.)
- Pour batter into the center of the melted butter in the skillet so the butter surrounds the batter and oozes over into the batter just a little bit.
I think my grandmother would be proud to know I'm using the cast iron skillet she gave me and taught me to season and care for years ago when I was a young woman!
- Bake for 20-25 minutes or until golden brown. Allow to set in pan for a minute or two before turning out onto a plate.
This is delicious eaten immediately. It is even more delicious slathered with butter and eaten immediately. I'm baking mine today so that I can make southern dressing for Thanksgiving tomorrow!