* Exported from MasterCook *
Bread, Southern Cornbread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains
Amount Measure Ingredient -- Preparation Method
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2 tablespoons rendered bacon fat
1 cup stone-ground white cornmeal -- or yellow
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups whole buttermilk
4 tablespoons unsalted butter -- melted
1 large egg
1. Preheat oven to 425F. In a 10" cast-iron skillet, add rendered
bacon fat. Place skillet in oven to preheat.
2. In a med bowl, stir together cornmeal, flour, baking powder, salt
and baking soda.
3. In another med bowl, stir together dry ingredients, stirring just
until combined. Carefully remove hot skillet from oven. Pour batter
into skillet (batter should sizzle in hot pan). Carefully remove hot
skillet from oven. Pour batter into skillet (batter should sizzle in hot pan).
4. Bake until top is golden brown and a wooden pick inserted in
center comes out clean, approx 20 min.
5. Let cool in skillet 3 min. Invert onto a wire rack, and let cool
5 min. Store in an airtight container up to 2 days.
Extra Flavor:
Stir in any one of these ingredients to give your cornbread great flavor.
2C shredded cheese
1/2 (4 oz can) diced jalapenos, drained
1 (14 1/2 oz) can corn, drained
cream-style corn (reduce buttermilk to 3/4C)
Source:
"Taste of the South, Jan/Feb 2014"
S(Internet address):
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Per Serving (excluding unknown items): 229 Calories; 10g Fat (41.5%
calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber;
47mg Cholesterol; 512mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.