Golden Cornbread
Enjoy this golden corn bread, a recipe straight from the South and from my grandmother. The addition of bacon drippings makes it a hit every time!
Servings: 8
Ingredients
- ¼ cup plus 2 Tablespoons melted bacon drippings, or butter or vegetable shortening
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 Tablespoons sugar, (optional)
- 1 cup yellow cornmeal
- 1 large egg
- 1 cup milk
Instructions
- Set oven to 425° F.
- Put 2 Tablespoons bacon drippings in an 8″ square pan or round cast iron skillet.
- Place pan in oven until the drippings sizzle. Tilt pan to cover bottom and sides evenly. Work quickly and be careful that it doesn’t get too hot or begin to smoke.
- Sift the flour, baking powder, salt and sugar (if using) until well combined, 2 or 3 times if necessary. If you like sweeter cornbread, you can add more sugar.
- Stir in cornmeal.
- In a separate bowl, mix egg lightly with a fork.
- Make a well in the center of the dry ingredients and add egg, milk and remaining bacon drippings. Beat for 1 minute.
- Pour batter into hot pan, and bake for 20-25 minutes or until golden brown.
- Serve hot.
Notes
Gr8 Tips:
- To make Buttermilk Cornbread, substitute the milk with buttermilk.
- To make Cornbread Muffins, fill paper-lined muffin cups ⅔ full and bake at 425° for 15-20 minutes or until golden brown.
- The Gr8 gals like to keep our bacon drippings for future recipes (adds Gr8 flavor!). After cooling, pour or scoop the drippings into a glass or ceramic container with a tight lid and store in the refrigerator for up to 6 months and up to 9 months in the freezer. If you do not want to keep this flavorful grease, once cooled, pour or scoop into foil and throw into the trash. Do not pour your bacon drippings down the drain.
Tried this recipe?Mention @Great8Friends or tag #gr8food!