Thursday, March 27, 2014

Country Corn Bread

Sometimes I can still close my eyes and still see my Mom pouring that cornbread batter into that hot sizzling cast iron skillet. That was a sure sign that dinner was going to be on the table soon. She usually had two big skillets going at the same time. One would be in the oven with cornbread and the other would be on top of the stove with fried chicken. fried potatoes, smothered pork chops or whatever she decided to make that night. I still have that old skillet and I cherish it as if it were a fine piece of china. So did she.

Country Corn Bread

1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cups buttermilk
2 eggs, lightly beaten
1/4 cup bacon grease or oil for batter
2 tablespoons bacon grease for skillet
small can of Sweet Nib-lets Crisp corn or 1/2 cup sweet frozen corn

Preheat oven to 450 degrees. Pour the 2 tablespoons bacon drippings (oil if you don't have bacon grease) in a cast iron skillet and place in the oven to heat. You want it sizzling hot when you are ready to pour in your batter.

Combine cornmeal, flour, buttermilk and eggs in a mixing bowl. Stir to combine. Stir in the 1/4 cup of bacon grease (or vegetable oil) and the corn kernels. Carefully remove hot skillet from oven and turn temperature down to 350 degrees. Pour your batter into the hot sizzling cast iron skillet. Bake for about 20 or until golden brown. Invert the cornbread pan over a plate.

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