Ingredients
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2
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2
-
2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
No-Flour Cornbread,This recipe was the one my mother used, and her mother before her. Beyond that I can’t go! It spoiled me for anything calling itself “cornbread” that has flour or sweeteners in it — I call those “corn cake.” This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It’s a requirement for our family’s New Years Day dinner, along with the roast pork and black-eyed peas. It’s also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.,wow! loved the unusual and unique texture! The buttermilk edged up toward the top upon baking, making the best crust ever, buttery on top with a thin blanket of thick moist buttermilk just underneath the beautifully browned crust. this is my favorite cornbread I’ve ever had, and I’ve had lots of cornbread! I had to use butter in place of bacon, and because my buttermilk was not so fresh.. edging on sour.. I had to add a bit of sugar.. but as I was raised on sugarless cornbread, I look forward to next time honoring your great recipe by making it exact! cooked 20 minutes at 425 and was perfection.,used yellow rather than white ’cause that’s what I had. But my tweak is to use muffin shapes and pour about 1/3 high, add taco meat and shredded cheddar, mix more cheddar into the remaining batter and fill the rest of the way, then bake. They freeze well, and the muffin sizes (jumbo is best) make a good lunch.
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Steps
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1
Done
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Preheat Oven to 425f. |
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2
Done
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Put First 5 Ingredients in Mixing Bowl. (if It Makes You Feel Better, Go Ahead and Mix the Dry Ingredients, Whisk the Eggs Into the Buttermilk, Then Combine Dry/Wet Ingredients). |
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3
Done
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Mix With Large Spoon or Whisk. |
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4
Done
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Put Bacon Grease in Well-Seasoned 10-Inch Cast Iron Skillet Over Medium to High Heat. |
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5
Done
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Just as the Bacon Grease Is About to Start Smoking, Pour It Into the Other Ingredients, Stirring as You Pour (if You Can Manage It). Leave Enough in the Skillet to Coat the Bottom and Sides. |
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6
Done
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Pour Entire Mixture Into the Skillet. |
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7
Done
|
Place Skillet on Middle Rack of Oven; Bake Until Cornbread Is Springy in the Middle, Browned and Pulling Away from the Skillet on the Sides (about 15-20 Minutes). |
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8
Done
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Remove from Oven and Invert Skillet Over Serving Plate. If Cornbread Does not Drop Easily, You May Need to Run an Icing Spatula or Even a Flexible Metal Egg-Turner Around/Under It So It Comes Loose. |
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9
Done
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Recipe Halves Well, Just Remember You Can't Cut the Bacon Grease by Half Because You Still Need to Coat the Skillet. |
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10
Done
|
Serve Hot, With Plenty of Butter. or Margarine, If You Insist. |
