Me & Ma's Southern Style Scratch Cornbread

Ingredients

• 1 cup white cornmeal
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
• 2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
• 1 large egg
• 2 1/2 cups buttermilk
• 1 tablespoon sour cream (heaping)
• 2 teaspoons jalapeno juice (or white vinegar)
• 2 tablespoons vegetable shortening (heaping, when scooped out solid)

Directions

1. 1

   Preheat oven to 450°F.

2. 2

   In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.

3. 3

   Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.

4. 4

   Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).

5. 5

   Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.

6. 6

   Keep skillet on high heat and let the mixture sit for about 30 seconds.

7. 7

   Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.

8. 8

   Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.