Southern Cornbread From Mtns Of East Tn |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is traditional East TN Southern cornbread, where we use white cornmeal and never put sugar in our cornbread. lol Cornbread is best in an iron skillet. The hot bacon grease and the hot iron skillet give it that crispy crust. Ingredients:
2 cups cornmeal mix (we used to use only three rivers, but can't find that in the area any more. sadness! lol white lily makes very dense, crumbly corn bread. don't buy it! still looking for a really good replacement). |
be sure to get the mix, it already has leavening ingredients. if you don't have conrmeal mix, add 3 t baking powder and 1/2 t salt |
2 eggs, beaten |
2 c buttermilk |
about 1/4 c or just under, bacon grease |
10 inch iron skillet |
Directions:
1. Generously rub bacon grease all over bottom and sides of iron skillet
2. Preheat oven to 475 and put greased skillet in oven while preheating
3. Stir together cornmeal mix, beaten eggs, and buttermilk, just until lumps are gone.
4. Batter will resemble a thick cake batter
5. Remove pan from oven and pour hot grease into batter
6. Stir til just blended
7. Pour batter into hot skillet and bake about 20 minutes, until golden brown.
8. Cool on wire rack and invert onto plate to slice and serve.
|
|