Ingredients
-
2
-
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 , 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 , I really enjoyed this cornbread but I tweaked it a bit b/c I can never follow a recipe Lol! My tweaks, if youre interested: Coconut oil instead of bacon grease 1 tsp salt Doubled the baking powder 2% milk and 3 Tbsp plain Greek yogurt to equal amount of buttermilk Chipotle pepper (powder) TT 1/4 cup sugar 1/2 cup frozen corn
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
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). |
|
3
Done
|
Mix With Large Spoon or Whisk. |
|
4
Done
|
Put Bacon Grease in Well-Seasoned 10-Inch Cast Iron Skillet Over Medium to High Heat. |
|
5
Done
|
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. |
|
6
Done
|
Pour Entire Mixture Into the Skillet. |
|
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). |
|
8
Done
|
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. |
|
9
Done
|
Recipe Halves Well, Just Remember You Can't Cut the Bacon Grease by Half Because You Still Need to Coat the Skillet. |
|
10
Done
|
Serve Hot, With Plenty of Butter. or Margarine, If You Insist. |
