Short’nin Bread


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!

Short’nin Bread

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
1 egg

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.

short1Thoroughly grease your pan with shortening – never use butter to grease a pan…

short2Bubbling molasses and butter

short3Pour the wet ingredients into the dry – I used a vintage Pyrex bowl for this because of the heat

short4It is done when it pulls from the edge of the pan – 25 minutes precisely…

short6Turn it out and add a sprinkle of powdered sugar!

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