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Southern Buttermilk Cornbread
by Paula Tillery


[Note from Ye Editor: For great collard greens to accompany this delicious cornbread, go to this USADS article: Cookin' Them Collards by Jane Riley.]



Paula Tillery writes to USADEEPSOUTH:

I noticed on your web site that you don't have a good cornbread recipe. Beans and collards ain't no good without a pan of cornpone to go with it.

Here's my Momma's recipe that I make for our family.


SOUTHERN BUTTERMILK CORNBREAD

2 cups white corn meal
3/4 cup self rising flour
1/4 cup sugar
1 cup buttermilk (more or less, batter should be thick)
1 tablespoon bacon drippings

Mix dry ingredients together in a large bowl. Add buttermilk and mix by hand until all dry ingredients are wet. If batter looks too thick, add a little more buttermilk.

Heat 1 tablespoon of bacon drippings in a cast iron skillet. Coat sides of skillet with grease. Pour remaining drippings into batter and mix well.

Pour batter into hot cast iron skillet. Bake in a 450 degree oven for 30 minutes.

Allow cornbread to cool before removing from skillet.

Serve with butter, greens or dry beans and you've got yourself a meal!


Need a recipe for scrumptious greens? Click here:
Jane Riley's collard greens


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Paula writes: "I am a 51 year old library assistant and returning college student from Birmingham, Alabama. I have worked at Samford University's Lucille Stewart Beeson Law Library for 17 years. If I don't finish my degree soon it looks as if I will become a professional student. Due to serious family illnesses I had to put off my college education. I started back again in May of 2002. I may be a blue-haired geriatric by the time I finish but I am persevering."

Write Paula at ppt1150.

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