1 egg, beaten1 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.
I am lovin that I came across your blog from the CWO. I have eight children so this blog will come in handy! Thanks!
ReplyDeleteYou 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.
ReplyDeleteIn 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
Your cornbread looks yummmmmm.....
ReplyDeleteWe 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.
ReplyDeleteThis will be made tonight. It looks delicious and I do have bacon grease so I will use it!
ReplyDelete