Momma’s Cornbread Recipe
Cornbread
We never put sugar in corn bread and you always bake it in a well-seasoned iron skillet. White corn meal is much better too. Great covered in beans. I suppose one could put jalapeños or corn in it too, but why?
1 1/2 cup white corn meal (must be fine grind WHITE corn meal - Aunt Jemima brand is perfect)
1/3 cup all-purpose flour
2 extra-large eggs
1 3/4 cup buttermilk
1/2 t. baking soda
1T. baking powder
1t. salt
2 T. bacon fat
Mix the dry ingredients throughly, then mix the wet ingredients in stirring as little as possible to get a thorough mix, but lightly adding the warm bacon fat from a heated 10” cast iron skillet at the end. Pour the mix in the skillet which has been rewarmed to hot and bake ~25 minutes in a 450 degree oven checking for light brown color. Remove upside down onto a plate with paper towels and slice in two to let steam escape.
Last edited by wacojoe; 03-10-2019 at 11:42 AM.
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