Prep 10 mins
Cook 15 mins
Very old way to make cornbread. I made this. It had a nice crispy bottom because the oil was hot when I put it in pan. I used margarine instead of lard; it was okay. It is lighter than Southern cornbread; the batter is a lot looser than Southern corn bread but don't worry; it comes together great; it is a little moister and sweeter but tastes very good.
- 59.14 ml flour
- 177.44 ml cornmeal, yellow
- 59.14 ml sugar
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml milk, sour
- 59.14 ml milk, sweet
- 1 egg
- 14.79 ml lard
- Mix flour, cornmeal, sugar, baking soda and salt together.
- Add sour milk, sweet milk, and egg; stir until just combined.
- Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
- Pour the mixture in the skillet.
- Cook for a minute on stove top.
- Bake at 425 degrees Fahrenheit for 15 mnutes.
Yes this is a very old fashion way of making cornbread with that nice old fashion flavor that comes from pouring the batter into the hot lard (bacon grease in our case). I made as written and liked that this recipe called for an 8-inch cast iron skillet. This is not an overly sweet bread and yes it was perfectly right at the 15 minute mark. Thanks for the post.
I loved this cornbread! The method is a bit different from the way I've made cornbread in the past but the end result had a very nice crumb without any grittiness. I used a bit of lemon juice to sour my milk and followed the directions as written.