Dana Moore AKA: Southern Gals Cook
Featured Pinch Tips Video
- 2 c
- self-rising buttermilk corn meal
- 1/4 c
- self-rising flour
- 1/8 c
- sour cream
- 1 to 1 1/2 c
- 4-6 Tbsp
- bacon grease (can use canola oil)
1Please read directions carefully before you begin.
Preheat oven to 375 degrees.
2Place bacon grease in a large iron skillet. Over high heat, heat bacon grease (grease is ready when it is slightly smoking. Watch carefully and do not over heat). While you are waiting on your grease to heat, prepare cornbread mixture.
3Combine corn meal, flour, eggs, sour cream and 1 cup of the milk in a large bowl. With a wire whisk, blend ingredients together, add more milk if necessary. Mixture should be a little thick but of pouring consistancy. When grease is hot enough, turn off the heat and pour half the grease in corn meal mixture and place skillet back on the eye. Whisk grease into mixture. Pour batter into hot skillet and bake 30-40 minutes or until cornbread is a beautiful golden brown.
4NOTE: Please be careful and watch your grease. DO NOT OVER HEAT! If it's starts to smoke a lot, carefully remove from heat immediately!