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

Buttermilk Cornbread - Hawthorne Family Recipe

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This recipe for Buttermilk Cornbread - Hawthorne Family is from Flynn Family 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:  
1 cup Yellow Corn Meal
1 cups All Purpose Flour
2 cups Buttermilk
2 eggs - lightly beaten
1 Tbls sugar
½ tsp salt
½ tsp baking soda
1 tsp baking powder
3 Tbls bacon drippings
2 Tbls sugar or honey - Optional
Directions:
Directions:
Preheat oven to 375.
Place bacon drippings in a greased square pan and put the pan in oven to heat drippings while mixing other ingredients.

Mix all dry ingredients. - set aside
Whisk eggs, buttermilk and sugar (if desired)
Whisk dry and wet ingredients together and pour into hot pan with bacon drippings. Stir pan.

Bake at 375 º 25-30 minutes until lightly browned and springy to touch.
Remove to wire rack; cool 5 minutes. Cut into squares and serve with butter.
Personal Notes:
Personal Notes:
This is great and very different from the more common type of "sweet" cornbread.
Some of my earliest childhood memories are of all the "phone traffic" between Memo, Aunt Doris and Mama regarding WHO had some bacon drippings "they" could have to make their cornbread that day!!

 

 

 

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