Cornbread

Total Time

55 Minutes

Servings

8

Ingredients

• 1 cup buttermilk
• 1 cup stone ground polenta
• 1 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1 egg
• 1 tablespoon shortening

Instructions

1. Preheat oven to 230°C. Melt the shortening in one 9 inch round iron skillet in the heating oven.
2. Stir the polenta, salt and bicarbonate of soda together. Add the egg and buttermilk and mix well.
3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
4. Bake at 230°C for 30 to 40 minutes. Remove from oven when top of cornbread is brown and turn out on to a serving plate. Cut into wedges and serve immediately with butter.