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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Grandma Hazel Cornbread Recipe

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This recipe for Grandma Hazel Cornbread is from BPI Family & Friends 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:  
6 tbsp White Corn Meal Mix
3 tbsp Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1- 2 c ButterMilk to start
2 tbsp Bacon Fat (preferred) Canola Oil is ok if no bacon fat

Make 1 small skillet
Directions:
Directions:
In a bowl mix all dry ingredients. Start adding Buttermilk, stirring thoroughly, and make sure to get dry mix off the bottom. You are looking for a thick consistency, that you can pour. I start with 1 cup of buttermilk, but often need more to get the thickness I like. Probably 2 cups. set aside.

Gently wipe out the cast iron skillet with a paper towel and canola oil. Add Bacon fat to the skillet and put it in the oven.

Turn the oven on and set the temperature to 400, once your oven reaches temperature, your grease will be hot. Be careful when you pull out, and pour the mixture into the skillet. Should bubble/start frying which will ensure that bottom does not stick and will be golden brown.

Cook for 20 min. test with a toothpick and if the white substance on a toothpick but back in for a few minutes.

When down, turn out onto wood cutting board and serve warm with butter.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
My grandmother cooked everything measuring with her big index finger. I loved to eat this mixture raw ( i know gross) but that is now how today I know that it will taste great before I bake it. Grandma Hazel never wrote any recipes down and could make a meal for 20 with leftovers and a big pot.

Try chopping a jalapeno and mix into the batter, for added spice.

 

 

 

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