GOLDEN SWEET CORNBREAD
I've always made cornbread the Martha White way until I found this recipe. My hubby prefers "unsweet" cornbread, but I like it this way, especially when making cornbread salad. No package here - purely homemade! They keys are bacon grease, buttermilk (not sweet milk), and a cast iron skillet! The Southern way!
Provided by Linda Stevens
Categories Other Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove.
- 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in the egg, buttermilk and vegetable oil until well combined. Pour batter into warm 9 inch cast iron skillet on low temp on stove top.
- 3. Watch for bubbles on cornbread (as you would when making pancakes). Once bubbles begin to rise to the top, slip into pre-heated oven and bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
- 4. Let set on counter for 5 minutes, and then flip skillet over onto plate. Allow cornbread to fall onto plate on it's own. Don't force.
- 5. Makes 12 small wedges or 6 large. Serve warm with lots of butter!!
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