Up a Creek in Lower Slower Delaware

I tried a few different cornbread recipes before I came up with this.  I don’t use a cast iron skillet, just an ordinary cake pan and I cut it in wedges.

1. 1 cup cornmeal
2. 1 cup flour
3. 1/4 cup sugar
4. 1 tbsp plus 1 tsp baking powder
5. 1/4 tsp salt
6. 1 cup milk
7. 1 large egg, slightly beaten
8. 2 tbsp bacon fat

Set out a stick of butter to soften.  Mix all the dry ingredients in a large bowl.  Mix in the milk and egg.  Melt the bacon fat and blend it in well.  Oven should be 425 degrees.  Grease or Pam the pan and pour the mixture in.  It will be thick.  Cook for 20 minutes or more. 

Don’t wait for it to cool before cutting.  I usually set out the butter a few hours before I start the cornbread.  I start about 45 minutes before supper so it’s still warm when it goes to the table.   

That’s all for tonight, folks.  This antibiotic is making feel weird.

Tags: Add new tag, cornbread

This entry was posted on August 8, 2008 at 1:54 am and is filed under Stuff. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.