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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Grandpa Byrd's Scalded Bread Recipe

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This recipe for Grandpa Byrd's Scalded Bread is from The Secret Ingredient Is Always Love , 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:  
Pan Release or Spray
⅓ Cup Canola Oil
Bacon Grease
2 ½ Cups Boiling Water
2 Cups Buttermilk White Cornbread Mix (Martha White or Aunt Jemima)
Few strips of bacon
Directions:
Directions:
1. Heat Oven to 550º
2. Fry bacon. Eat Bacon (haha) Mix the bacon grease with the Canola oil
3. Rub Pan Release or Spray Pam on Cornbread Pan
4. Once oven heats up, pour oil mixture in greased pan and place in oven.
5. Mix Cornbread mix and boiling water until well mixed. Use additional boiling water, if needed.
6. Pour Cornbread mixture in really hot cornbread pan and place back in oven for 1 hour or until brown. This takes longer than normal cornbread.
7. Once it gets brown on top, turn oven on broil to get it crispy.

NOTE: Be careful turning out of pan because there will still be some oil in the pan.
Personal Notes:
Personal Notes:
This was one of Faith's favorite recipes Grandpa Byrd prepared. She loved going to Grandpa and Grandma's house for dinners...especially fun "soul food" dinner nights that Grandpa would cook his favorite, sometimes interesting but always delicious, meals!

 

 

 

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