Southern Cornbread
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Yield: 8 servings
From the mountains of east Tennessee, where, traditionally, we NEVER put sugar in our cornbread (only in Johnnycake).Ingredients:
1 cup self-rising cornmeal1 cup self-rising flour
1 egg
1-1/2 cups of buttermilk (or 1 cup sweet milk)
1/2 cup of melted bacon grease
Instructions:
Pour 1/4 cup of bacon grease in No. 10 iron skillet and heat while mixing remaining ingredients. Batter should be the same or a little thicker than cake batter. Pour into hot skillet and bake at 475 degrees for approximately 20 minutes or until brown.VARIATIONS: Add a cup of grated cheese, chilli peppers, or whole corn. If you must have Johnnycake, add suger to taste and use vegetable oil instead of bacon grease.
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Makes excellent Hush Puppies when onions are added and deep fried by the spoonful.
I don’t have to make this recipe to rate it. This is my Grandma’s recipe. I have been making it for a little over 40 yrs. and it is PERFECT!! And it does make GREAT hushpuppies. The only difference is Grandma used a wood stove and it was more like 350 for about 30 m. or until brown on top. It also makes up great in a 9×13 pan. The corners are yummy! All my family and friends want me to make cornbread. And it blows them away when I give them the recipe. The usual remark is you use FLOUR in your cornbread?? If I could I would give it 10 hats!!
I make this all the time but I add 2 tablespoons of sugar for a sweet cornbread. Thanks.
Been making it that way all my life. My great-grandmaw taught me when I was 9 yrs old. If I don’t have bacon grease, I use REAL butter. Have to use the iron skillet.
I used butter instead of bacon grease, but still very good!
Six kids who love it! Enough said.