Diane's Southern Cornbread


1 egg, beaten
1 ½ cups buttermilk
1 tsp. baking soda
2 cups self-rising cornmeal mix (white or yellow)

2 Tbsp. bacon grease or oil

Preheat oven to 425 degrees.

Place bacon grease or oil in a 9-inch cast iron skillet over medium heat; watch carefully while assembling cornbread batter; turn down if necessary, but keep hot.

In a medium bowl, combine egg and buttermilk; mix well, then add cornmeal mix and baking soda. Stir just until combined.

Pour batter into hot skillet and place in oven. Bake 15-25 minutes or until golden brown and a knife inserted in the center comes out clean. Immediately turn bottom side up onto a plate. Slice into wedges and serve hot. Yields 8 wedges.

May also bake in muffin pans or cornstick pans, but they'll cook quicker.


AdoptedAsHisOwn said...

I am lovin that I came across your blog from the CWO. I have eight children so this blog will come in handy! Thanks!

TorAa said...

You should know one thing - seriously: I did learn from my mothers cousin - born 1899 in North Dacota . died in end of 1998 - Portland, OR: Allways use Butter Milk and the real stuff.
In 1996 - she went - yes on her own feet - for 3 1/2 hours down town Oslo.

I do think my wife Anna, will start blogging during this Summer. She can cook. I'm only the one that buys the "ingrediants".

Have a wondeful weekend.

PS. We will have flounders for main dish this Friday. And tomorrow we will have a Fondue based on Deer filets. And of course Wild Strawberries as a round up.

Hugs from Anna and Tor

Lucy Stern said...

Your cornbread looks yummmmmm.....

Granny Annie said...

We love hamburger soup and that cornbread looks the prefect compliment. I usually just make Jiffy Mix cornbread but this recipe sure makes me want to try it. It sounds a lot more like grandma's.

amelia said...

This will be made tonight. It looks delicious and I do have bacon grease so I will use it!