To save money and utilize any buttermilk left in the carton, you can double or triple this recipe. Cut the extra cornbread into cubes and freeze to use later in stuffings or casseroles.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tsp baking soda
1 tsp salt
1 1/3 cup buttermilk
2 Tbsp vegetable shortening, melted
Preheat oven to 400°F. Grease 2 corn bread stick pans.
Combine flour, cornmeal, baking soda and salt in a medium bowl; mix well.
Add buttermilk and egg to bowl; stir just until blended. Add shortening to bowl; stir just until blended.
Pour batter into prepared pans. Bake until corn bread is golden, about 20 minutes.
Cornbread recipe tip: For a guaranteed crisp crust on the corn bread, heat the greased pans in the oven for 5 minutes beforehand. Pour the batter into the hot pans. Bake as the recipe directs.