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