Friday, August 19, 2011

Buttermilk Cornbread

Heat oven to 425 degrees.


Cast iron skillet
Mine belonged to my precious Mama

2 cups + 3 TBS of self-rising cornmeal
1 1/2 cups of buttermilk
1 egg, whisked
1/4 cup of bacon fat [about 6 slices]
1 tsp of "butt rub" or other seasonings, as desired

Mix buttermilk and egg and add to cornmeal. Stir in 3 TBS of bacon fat. Let mixture sit 5 minutes.

Pour the rest of the bacon fat into the skillet and coat well.

Pour the mixture into skillet and bake 20 to 25 minutes.

Note: You can throw the bacon in the freezer and use in a bean pot later.

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