A Good Ol' Country Staple!!
Lord Honey, There ain't nothin' more country than a big skillet-full of cornbread--it's a staple on ever' dinner table south of the Mason-Dixon. Bake up a skillet of my "Good Ol' Country Cornbread" and y'all will understand why Southerners have a daily requirement for this golden, crusty creation.
Good Ol' Country Cornbread
Jason Smith, FNS southerncountrybling.com
Makes 1 pone
3-TBSP bacon grease, veggie oil, or butter
2-cups self-rising cornmeal
1 ½-cups buttermilk or milk
· Preheat oven to 450°.
· Pour the bacon grease in an iron skillet or 8x8 pan, place in oven to get hot.
· In a mixing bowl place the cornmeal, milk and water, stir to combine.
· Remove skillet from oven and pour batter into hot pan.
· Return to oven and bake for 20-25 mins or until golden brown.
TIP: If you don’t have self-rising cornmeal you can use plain cornmeal and add 1-TBSP baking powder, 1-tsp salt and ¼-cup flour.