Very Corny Corn Bread
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 10 inch skillet
- Serves:
- 6-8
ingredients
- 29.58-59.16 ml bacon fat or 29.58-59.16 ml shortening
- 473.18 ml regular yellow cornmeal
- 9.85 ml baking powder
- 4.92 ml baking soda
- 7.39 ml salt
- 14.79 ml honey
- 1 egg
- 354.88 ml buttermilk
-
optional
- 3 slice cooked bacon, chopped
directions
- Preheat oven to 385 degrees F.
- Measure fat into a 10" cast iron skillet, and place in oven.
- Whisk together dry ingredients in large bowl.
- Add buttermilk, egg, and honey. Add bacon, if using.
- Whisk well until thoroughly combined.
- Pour half of hot fat from skillet into batter, stir well. Pour batter into hot skillet, top with freshly ground black pepper.
- Bake for 20 to 30 minutes, until golden and crusty, and the center is firm and bounces back when pressed.
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RECIPE SUBMITTED BY
cathyfood
United States