AGGIE'S AUTHENTIC DEEP SOUTH CORNBREAD
My friend Joyce who lives in the Florida Panhandle taught me to make cornbread when we first moved to Alabama. You can't much deeper south than Florida. She says this is exactly the way that her mother made it and I am so happy to keep her mother's tradition alive.
Provided by Marsha Gardner
Categories Savory Breads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425-degrees and position a rack in the middle. Grease a 9-inch cast iron frying pan with bacon drippings and place in hot oven to heat while preparing batter. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- 2. In a large bowl, whisk together the buttermilk and the eggs. Add the melted bacon drippings. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the heated cast iron skillet. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Flip it onto a plate or cooling rack so the crust does not soften. Cool for about 10 minutes before serving.
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