Hillybilly Cornbread
"Once a year at the county fair I purchase a coarse ground yellow cornmeal. This recipe is attached and is a great southern recipe. The 3 tablespoons of flour can be easily substituted with a gluten free blend. Preheating the cast iron skillet makes for a nice crust on the bread."
photo by French Tart
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 29.58 ml shortening
- 354.88 ml coarse ground yellow cornmeal
- 44.37 ml flour
- 4.92 ml salt
- 4.92 ml baking powder
- 1 large egg
- 473.18 ml buttermilk
directions
- Preheat oven to 450 degrees. While oven is preheating place the 2 tablespoons shortening in a well seasoned 9-inch cast iron skillet and place in oven.
- In a large bowl stir together the cornmeal, flour, salt and baking powder. Add the egg and buttermilk. Mix until combined.
- Once the shortening has melted, remove the skillet from the oven and pour the melted shortening into the batter. Mix then pour into hot skillet. Return to oven and bake for 20 to 25 minutes or until done.
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Reviews
-
What a fabulous recipe Paula! We loved this and enjoyed this cornbread with eggs and bacon, as well as hot black coffee this morning for brunch! I used authentic Pioneer Cornmeal, and also used bacon drippings in place of the shortening for extra flavour. The cornbread was fluffy with a nice crumb. I asked DH to rate it for me, and he gave it a FAB 4 for flavour and taste, but thought it was a wee bit dry, so next time I may add a little more bacon drippings or shortening to the mixture for the perfect cornbread! We BOTH loved it and I have saved this recipe to make again when I cook chilli! Made for Aussie recipe swap #85, thanks for sharing this recipe Paula! Karen/FT
Tweaks
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What a fabulous recipe Paula! We loved this and enjoyed this cornbread with eggs and bacon, as well as hot black coffee this morning for brunch! I used authentic Pioneer Cornmeal, and also used bacon drippings in place of the shortening for extra flavour. The cornbread was fluffy with a nice crumb. I asked DH to rate it for me, and he gave it a FAB 4 for flavour and taste, but thought it was a wee bit dry, so next time I may add a little more bacon drippings or shortening to the mixture for the perfect cornbread! We BOTH loved it and I have saved this recipe to make again when I cook chilli! Made for Aussie recipe swap #85, thanks for sharing this recipe Paula! Karen/FT
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
