From the Kitchen of Tammy Gibbins (and a few other people)
1 3/4 cups cornmeal
1/4 cup flour
1 teaspoon baking soda
1 teaspoons salt
2 tablespoons shortening
1 1/4 cups buttermilk
Preheat oven to 425°F.
Put 2 tablespoons of shortening in an 8-10 inch cast iron skillet and place in oven when hot.
In large bowl, mix cornmeal, flour, baking soda, and salt and set aside.
In a separate bowl, beat egg with buttermilk and pour into the sifted dry ingredients. Mix just until you see no dry areas.
Once hot, carefully remove the pan from oven and pour batter into hot pan. Bake at 425°F about 25 to 35 minutes. The larger the cast iron, the thinner the cornbread, so pay close attention to the timing.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]