Southern Cornbread
From the mountains of east Tennessee, where, traditionally, we NEVER put sugar in our southern cornbread recipes (only in Johnnycake).
From the mountains of east Tennessee, where, traditionally, we NEVER put sugar in our southern cornbread recipes (only in Johnnycake).
Yield:
8 servingsIngredients
1 cup self-rising cornmeal
1 cup self-rising flour
1 egg
1-1/2 cups of buttermilk (or 1 cup sweet milk)
1/2 cup of melted bacon grease
Instructions
Pour 1/4 cup of bacon grease in No. 10 iron skillet and heat while mixing remaining ingredients. Batter should be the same or a little thicker than cake batter. Pour into hot skillet and bake at 475 degrees for approximately 20 minutes or until brown.
VARIATIONS: Add a cup of grated cheese, chilli peppers, or whole corn. If you must have Johnnycake, add suger to taste and use vegetable oil instead of bacon grease.
