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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Old Southern Light Cornbread Recipe

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This recipe for Old Southern Light Cornbread is from The Williams 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 c. yellow cornmeal 3 T. bacon drippings
1 c. all-purpose flour 2 c. buttermilk
1/2 c. sugar 2 T. shortening
1 t. soda
1 t. salt
Directions:
Directions:
Pre-heat oven to 300 . Melt the 2 T. shortening in a cast iron skillet in the oven and coat the sides of the same pan with the melted shortening.
Combine first 5 ingredients; add bacon drippings and buttermilk. Mix well. Pour into greased skillet. Bake at 300 for 1 hour and 10 minutes until golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes to mix. 70 min. cooking.
Personal Notes:
Personal Notes:
One of my fondest memories growing up was sitting at the tabke with Johnie eating cornbread crumbled up in a cold glass of sweet milk. 'Course the reason the milk was sweet was, when Audrey wasn't looking, Johnie and I would put a BUNCH of extra sugar in the glasses!! Larapin good!

 

 

 

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