Ginny Lou’s Cornbread
By Yankee Magazine|Feb 28 2007|
This cornbread was taught to me by my Mom when I was about 12 years old. It was taught to her by my great grandma who came to Indiana in a covered wagon from Pennsylvania Dutch country.
Yield
serves 4-5
Ingredients
1-1/2 cups cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg, break the yolk
2 cups buttermilk
Instructions
Heat oven to 400 degrees. Put 1/4 cup oil or bacon fat in bottom of 8-inch iron skillet and heat until just before the oil smokes. Mix all the ingredients for the cornbread together in a mixing bowl, and let set for about 5 minutes. Take skillet out from oven and add about 1/2 the oil to the cornbread mixture, mix, then pour into the hot skillet. Bake for 20-25 minutes or until the bread sounds hollow when tapped on the top. Let rest about 10 minutes before you cut into wedges. Serve hot with butter, or pour milk gravy over the top.
Not your typical sweet cornbread. I added a can of mild green chiles and a cup of mild shredded cheddar, and served with my favorite white chili. YUMMMMY!!
This really is the best cornbread recipe.