Southern Cornbread
"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."
Ingredients
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.