1 C. Corn Meal
1 heaping T. Plain Flour
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt
1 Egg, large
1 C. Buttermilk
1 T. Oil (Olive, Safflower, or Sunflower)
1 T. Bacon Drippings (for the skillet)
Rembember walking into Grandma's house and smelling the pot roast and fresh baked cornbread? Remember putting a little butter on the cornbread and how it tasted? It would almost melt in your mouth. Well, here's Aunt Betty's recipe, and it's as good as it ever was...
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Ingreadients: 1 C. Corn Meal 1 heaping T. Plain Flour 1 t. Baking Powder 1/2 t. Baking Soda 1/2 t. Salt 1 Egg, large 1 C. Buttermilk 1 T. Oil (Olive, Safflower, or Sunflower) 1 T. Bacon Drippings (for the skillet) |
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Instructions:
Preheat the oven to 375 degrees. Melt the bacon drippings in an 8-inch
iron skillet. Mix the dry ingredients (make sure there are no lumps).
In a second mixing bowl, beat the egg and blend in the buttermilk & oil.
Combine the dry & wet ingredients (just before baking) and pour into the hot
skillet. Bake 15-20 minutes. When the cornbread has pulled away
from the edge, it is done. If the top is not browned, turn the oven to
broil for a couple of minutes to brown it.
Makes 6 to 8 servings.