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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

GRANDMA'S CORNBREAD Recipe

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This recipe for GRANDMA'S CORNBREAD is from DRIVES FORE DRAKE COOKBOOK , 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. white self-rising cornbread
1 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
1/2 tsp. black pepper
2 eggs, beaten
1/4 lb. melted butter
1 c. buttermilk
1 c. sour cream
4 scallions (chopped, green tips only
1/4 c. chopped jalapeños
6 slices applewood smoked bacon
1 bottle Hazy Blur Shiraz
Directions:
Directions:
Start out by opening a bottle of Hazy Blur Shiraz to prepare the way for some comfort food and possibly cancel the effect of at least 1 of the slices of bacon. Mix all dry ingredients in bowl. Stir in eggs, butter, buttermilk, sour cream, scallions, and jalapeños. Lay out bacon in rows in your cast iron skillet and cook till done. Pour mix into hot pan over bacon; don't lose juices. Slide skillet into a 425º oven. Relax with a glass of Shiraz for about 20 minutes, or until a toothpick inserted into the middle comes out clean. To serve, flip the bread over onto a serving platter so the bacon comes out on top. At my house, this is considered a whole meal; fruit in your glass, veggies from your jalapeños, grain in the bread, dairy in the milk and eggs, and a little fat and protein in the bacon.

 

 

 

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