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.
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