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Southern Cornbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 30 Jan 2014 12:20:48 -0800
v114.n005.1
* Exported from MasterCook *

                             Cornbread, Southern

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Side Dish                       Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2        tablespoons  rendered bacon fat
    1                cup  stone-ground white or yellow cornmeal
    1                cup  all-purpose flour
    2          teaspoons  baking powder
    1           teaspoon  kosher salt
       1/2      teaspoon  baking soda
    1 1/2           cups  whole buttermilk
    4        tablespoons  unsalted butter -- melted
    1              large  egg

1.  Prehet oven to 425F.  In a 10" cast-iron skillet, add rendered 
bacon fat.  Place skillet in oven to preheat.

2.  In a med bowl, stir together cornmeal, flour, baking powder, salt 
and baking soda.

3.  In another med bowl, stir together buttermilk, melted butter, and 
egg.  Slowly add wet ingredients to dry ingredients, stirring just 
until combined.  Carefully remove hot skillet from oven.  Pour batter 
into skillet (batter sould sizzle in hot pan).

4.  Bake until top is golden brown and a wooden pick inserted in 
center comes out clean, approx 20 min.

5.  Remove from oven, leave in skillet 3 min, invert onto a wire 
rack, and let cool 5 min.  Store in an airtight container up to 2 days.

Extra Flavor:
Stir in any one of these ingredients to give your cornbread great flavor.

2C shredded cheese

1/2 (4 oz can) diced jalapenos, drained

14.5 oz can corn, drained

14.5 oz can cream-style corn (reduce buttermilk to 3/4C).


Source:
    "tasteofthesouthmagazine.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 10g Fat (41.5% 
calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 
47mg Cholesterol; 512mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.