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My kid went to Georgia to spend the holidays with a friend and friend's family. So my boy comes back saying his friend's mama makes the best cornbread he's ever had....better than dad's!
I actually take a lot of pride in my Betty Crocker buttermilk cornbread. What gives?
Probably made with real cornmeal, not a store bought mix of some sort. And also, most likely, no sugar what so ever. Real cornbread is NEVER sweet. Like Lewis Grizzard said, if you want sweet, get the pound cake.
My Betty Crocker recipe calls for 1.5 cups of cornmeal, 1/2 cup flour, two eggs, 1.5 cups of buttermilk, 1 tea. salt, 1 tea. sugar, 1/2 tea. baking soda, 2 tea. baking powder and 1/4 cup oil or melted butter.
My dad used to grind our homegrown Indian corn into meal, but I've been buying pre-ground store bought semi-coarse yellow.
1 1/2 cup plain corn meal 1 teaspoon salt 1/2 teaspoon soda
1 1/3 cup buttermilk 1 lg egg 2 heaping tablespoons bacon grease
Mix dry, in another bowl mix buttermilk and egg.
Heat skillet with bacon grease in 425° oven. Just as the grease gets hot quickly mix wet and dry, mix well. Pour in hot grease, it should sizzle, mix until thoroughly blended. Pour into hot skillet and bake at 425° for 25 minutes or until the top browns to a deep golden brown.
If your skillet is properly seasoned it should easily flip out onto a plate.
Toss in a half cup of pork cracklings to make crackling bread. Chopped and lightly fried bacon or diced onion in the same amount is also good.
I make mine in an iron skillet as well. I'm thinking that the main difference might be the omission of baking powder. My recipe calls for two teaspoons.