Food
Southern Cornbread
By Yankee Magazine|Oct 12 2005|
Credit:
From the mountains of east Tennessee, where, traditionally, we NEVER put sugar in our southern cornbread recipes (only in Johnnycake).
Yield
8 servings
Ingredients
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.
Makes excellent Hush Puppies when onions are added and deep fried by the spoonful.
I don’t have to make this recipe to rate it. This is my Grandma’s recipe. I have been making it for a little over 40 yrs. and it is PERFECT!! And it does make GREAT hushpuppies. The only difference is Grandma used a wood stove and it was more like 350 for about 30 m. or until brown on top. It also makes up great in a 9×13 pan. The corners are yummy! All my family and friends want me to make cornbread. And it blows them away when I give them the recipe. The usual remark is you use FLOUR in your cornbread?? If I could I would give it 10 hats!!
I make this all the time but I add 2 tablespoons of sugar for a sweet cornbread. Thanks.
Been making it that way all my life. My great-grandmaw taught me when I was 9 yrs old. If I don’t have bacon grease, I use REAL butter. Have to use the iron skillet.
I used butter instead of bacon grease, but still very good!
Six kids who love it! Enough said.