This is my sister-in-law Beverly's recipe and it is the best I've ever had. Like most people who are really good at something, Beverly doesn't measure, but just knows how much to use. This recipe is as close as I could get to measurements. - jughandle
Preheat oven to 425-450 F.
heavily coat with 1/4 cup of Crisco shorting a cold 9-inch cast iron skillet – coat heavily because the batter kind of fries in the shorting
Add dry ingredients together into a large bowl.
Mix the eggs and butter milk in a separate bowl
Add the eggs and the butter milk to the dry ingredients.
Pour the batter into the pre-greased 9-inch skillet.
Bake in oven for 15-20 minutes, or until it is lightly browned around the edges, Beverly likes her’s crispy, or until a fork stuck into the center of the pan comes out clean. Serve hot.
Notes: Only fill the skillet halfway with the batter. It seems to be very important to use self-rising cornmeal and flour for this recipe and Beverly swears by White Lily and Martha White brands. – jughandle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 51.3mg||16 %|
|Sodium 844.4mg||29 %|
|Potassium 158.6mg||4 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 42.2g|
|Protein 7.5g||11 %|
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Calories per serving: 297
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