Short’nin bread is in old Southern cookbooks. This one comes from a collection of Southern Living cake recipes bound together and is similar to a gingerbread – a molasses sweetened and spiced hearty pan cake. However, this short’nin bread is made without ginger and this version in a skillet. I also make cornbread in my well seasoned cast iron skillet, which was handed to me by my Granny.
This bread smells so good – it has no sugar but is wonderfully sweet and strong with the molasses. Perfect for breakfast but also with chili!
2 C all purpose Flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking soda
1/2 C buttermilk
1/4 C plus 2 T butter (or margarine / shortening, but I use butter!)
1 C molasses
Preheat oven to 350. Thoroughly cover your skillet with shortening (do not use butter). Combine dry ingredients in a large bowl and mix. Set aside. Dissolve baking soda in your buttermilk and set aside. Combine butter and molasses and bring to a boil in a heavy saucepan – continue stirring. When mixture boils, remove from heat and stir into flour mixture. Then, add your buttermilk mixture and finally stir in one beaten egg. Pour into a greased 10″ cast iron skillet and bake at 350 for approximately 25 minutes.