Southern Cornbread

20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #42483

March 08, 2024



"This is what president Teddy Roosevelt probably ate with his beans, since it doesn't have baking powder, you need the sour milk to activate baking soda. Use 1 teaspoon vinegar in milk if you don't have buttermilk. Flip it out of skillet so it doesn't cook more. Be careful handling the hot skillet."

Original is 6 servings

Nutritional

  • Serving Size: 1 (150.7 g)
  • Calories 350.2
  • Total Fat - 19.5 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 189.7 mg
  • Sodium - 766.7 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 2.9 g
  • Protein - 11.6 g
  • Calcium - 90.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven.

Step 2

Then preheat the oven to 400°F with the skillet inside.( I do on top of stove that way I can watch the grease, yes paranoid).

Step 3

Mix the dry ingredients in large bowl.

Step 4

Mix egg in buttermilk.

Step 5

Add to dry ingredients.

Step 6

Add butter.

Step 7

When the oven is hot, take out the skillet (carefully, as the handle will be hot!).

Step 8

Add the cornbread batter.

Step 9

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Tips


No special items needed.

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