southern cornbread
Nothing is better with a bowl of chili beans or stew than a slice of hot buttered corn bread. My daddy used to crumble corn bread into a glass of milk and eat it from the glass. (It's a "southern thing".)
prep time
5 Min
cook time
25 Min
method
Bake
yield
4 - 6
Ingredients
- 1/4 cup melted shortening (crisco)
- 1 cup corn meal (martha white self-rising corn meal mix with hot rise)
- 1/2 cup all-purpose flour
- 1 - egg, slightly beaten
- 1 tablespoon bacon fat
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1 tablespoon sugar
How To Make southern cornbread
-
Step 1Place the shortening in a medium sized skillet ( I use a 5 inch skillet) and place it in the oven that has been pre-heated to 425 degrees.
-
Step 2In a large bowl, combine the corn meal, flour, bacon drippings, beaten egg, buttermilk, sugar and salt. Batter will be slight thick.
-
Step 3Once the shortening has completly melted and starts to sizzle in the pan, pour the shortening over the batter (It should sizzle when poured over the batter....the secret to really good cornbread.). Stir until the hot grease is completely incorporated into the batter.
-
Step 4Pour the batter back into the hot skillet and place it in the oven. Bake about 25 minutes or until the top is golden brown and the side of the bread has pulled away from the pan.
-
Step 5Once the cornbread has been taken out of the oven, allow it to cool for about 5 minutes. Loosen the cornbread from the pan by running a knife around the edge of the cornbread and the inside of the pan. Invert the bread into a serving plate.
- 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:
Sweet Breads
Ingredient:
Rice/Grains
Method:
Bake
Culture:
Southern
Keyword:
#Cast Iron Pan
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