Pea-Picker’s Corn Bread

Freshly baked cornbread cut into squares
  • 1 cup Martha White Self-Rising Corn Meal
  • 3 tablespoons Martha White Self-Rising Flour
  • 1 egg, beaten
  • ⅔ cup buttermilk
  • 1 tablespoon water
  • 1 tablespoon melted shortening (bacon drippings give a good flavor)
  1. Heat oven to 450°F. Grease thoroughly and heat (in the oven) a small black iron skillet or corn stick or muffin pan.
  2. Measure all ingredients in the order listed in a mixing bowl and stir to blend thoroughly.
  3. Pour batter into hot greased pan and bake 20 minutes for sticks; 25 to 30 minutes for skillet or muffins. Serve immediately with butter.
  4. Note: There is no sugar used in PEA-PICKER’S CORN BREAD. Only Yankees put sugar in cornbread.