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Grandpa Byrd's Scalded Bread Recipe

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Grandpa Byrd's Scalded Bread image
Granpa Byrd and Faith

 

This recipe for Grandpa Byrd's Scalded Bread, by , is from Here Come The Lays, 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!

Contributor:  
Contributor:  
Karen Coffey

Category:
Category:

Ingredients:  
Ingredients:  
Pan Release or Spray
⅓ Cup Canola Oil
Bacon Grease
2.5 Cups Boiling Water
2 Cups Buttermilk White Cornbread Mix (Martha White or Aunt Jemima)
Few strips of bacon

Directions:
Directions:
1. Heat Oven to 550
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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