Grandma's Cornbread
Carol Wilson
ingredients
- 2 cups of cornmeal (yellow or white)
- 1/2 cup sifted flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg lightly beaten
- 2 cups buttermilk
- 2 tablespoons bacon drippings or vegetable oil
directions
- 1
Preheat oven to 450 degrees.
- 2
Put the drippings or oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
- 3
Mix together dry ingredients. Set aside.
- 4
Whisk egg and buttermilk. Mix with dry ingredients
- 5
Take cast iron skillet out of oven, and pour hot oil into batter, and mix.
- 6
Pour batter into cast iron skillet, bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.
Cooks’ Note:
You can use a baking pan. It is just a cast iron skillet is the absolute best way to make cornbread.
Source: Helen Petrone
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