usadeepsouth.com by Paula Tillery 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! Jane Riley's collard greens Write Paula at ppt1150. Please visit our Message Board or write Ye Editor at bethjacks@hotmail.com.
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