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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

South of the Mason Dixon Line Cornbread Recipe

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This recipe for South of the Mason Dixon Line Cornbread is from Cooking For CoCo, 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:  
4 tablespoons bacon drippings or vegetable oil
1 1/2 dups white cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1 cup buttermilk
Directions:
Directions:
Preheat oven to 425 degrees. Melt bacon drippings (or vegetable oil) in 9 inch cast-iron skillet in the oven. Combine cornmeal, flour, baking powder, salt, and soda. Whisk eggs into buttermilk: add to the cornmeal mixture, stirring just until blended. Pour hot drippings into batter; blend well. Pour batter into hot skillet. Bake 20-25 minutes or until cornbread is golden brown.

 

 

 

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