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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Real Southern Cornbread Recipe

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This recipe for Real Southern Cornbread is from The Wells Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 4 tbsp. bacon drippings
1 1/2 cups white self-rising cornmeal*
1/2 cup all-purpose flour
1 egg
1/2 cup buttermilk, or sweet milk
1/4 teaspoon of baking soda if using buttermilk
water
Directions:
Directions:
Preheat the oven to 425°

Place bacon drippings in a cast-iron skillet and place on medium heat or in the oven.

Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter). Take the hot pan from the oven, pour some of the melted bacon drippings into the batter, then pour the batter into the hot pan.

Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If your cornbread is normally drier than happy hour at the Betty Ford clinic! Use Aunt Mer's version which includes a half packet of vanilla pudding mix.

 

 

 

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