Fleur de Lis

Fleur de Lis

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Saturday, January 19, 2013

Loaf Pan Corn Bread

 My apologies for the picture.  I'll make this one again and get a better shot.  I always cook my cornbread in a cast iron skillet or corn stick pan.  But this time I thought I'd try it in a regular loaf pan.   Perfect.
2 cups white self-rising corn meal
1 1/2 cups buttermilk
2 T. bacon fat melted
Preheat oven to 375 degrees.  In a medium bowl, mix together corn meal and buttermilk.  Gently stir in melted bacon fat.  Lightly grease a loaf pan and pour batter into pan. 
Bake for 20-25 minutes until golden brown.  

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