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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

(Cornbread ) John Ferrell’s Cornbread Recipe

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This recipe for (Cornbread ) John Ferrell’s Cornbread is from Family Recipes, 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:  
1/4 cup corn oil or bacon drippings, plus 2 Tbsp more for the skillet
1 1/2 cups white cornmeal, plus 1 Tbsp for the skillet
1/4 cup self rising flour
1 Tbsp sugar
1 tsp salt
1 1/1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 large egg
Directions:
Directions:
Preheat the oven to 450F.
Grease a 10 inch cast iron skillet with 2 Tbsp of corn oil or bacon drippings.
Place skillet in the oven for 6 to 8 minutes.
In a bowl combine the 1 1/2 cups white cornmeal, flour, sugar, salt, baking powder and baking soda - whisk together the dry ingredients.
In another bowl mix together the buttermilk, the remaining 1/4 cup of oil or bacon drippings and the egg.
While the skillet is getting hot in the oven, stir the wet ingredients into the dry ingredients until just combined.
Do NOT over stir!
Remove the hot skillet from the oven and sprinkle the 1 Tbsp cornmeal evenly over the bottom of the skillet. This is an important step to keep the cornbread from sticking to the skillet.
Immediately pour the batter into the skillet and return to the hot oven.
Bake for 18 to 20 minutes, or until brown on the edge.
Serve hot with butter.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This the famous cornbread recipe from Mary Mac’s in Atlanta. They make them into muffins.
Also you can dress this recipe up with diced jalapeños or fresh corn.

 

 

 

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