Southern Cornbread

By Yankee Magazine

Oct 12 2005


From the mountains of east Tennessee, where, traditionally, we NEVER put sugar in our southern cornbread recipes (only in Johnnycake).


8 servings


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


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.