cornbread
(1 RATING)
This is a crusty cornbread with no sweetness. My late husband and I tried many recipes until we developed one we liked. Then I joined a whole foods coop and bought their cornmeal. Our recipe wouldn't work anymore, and even when we went back to what we thought was the old formula, it still wouldn't work. Took a long time, but we finally got our favorite cornbread back. We liked to make 1/2 of the recipe for a very crusty pone.
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prep time
10 Min
cook time
25 Min
method
---
yield
8 serving(s)
Ingredients
- 3 tablespoons bacon drippings
- 3/4 cup stone ground yellow cornmeal such as hodgens mill
- 3/4 cup yellow cornmeal such as quaker
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 - egg
- 2 cups buttermilk
How To Make cornbread
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Step 1Heat oven to 425 degrees. Melt bacon drippings in a 10" cast iron skillet over medium low heat.
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Step 2Mix dry ingredients in a medium mixing bowl. Add egg and buttermilk and stir just till combined.
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Step 3Pour one half of the heated drippings into the cornbread mixture. Stir just till combined. Pour mixture into skillet.
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Step 4Bake for 25 minutes or till the top is lightly browned and pone has pulled away from sides. Slice into 8 wedges and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Tag:
#Quick & Easy
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