My signature cornbread recipe never changes. So, therefore, I will repeat word for word my previous cornbread post. Please give it a try and let me know what you think.
There are hundreds of recipes for cornbread. Some contain flour, some have sugar, some add eggs or oil.
Take a deep breath before you read any further. Here is Lolly's Secret Recipe for cornbread. Are you ready?
2 cups of self-rising white cornmeal
2 cups buttermilk
2 T. bacon grease
Yes, that's it. That's the entire recipe.
I won 1st Place in every 4-H Bread Competition I entered in elementary and junior high school. I bet you didn't know that, did you? I decided if the recipe wasn't broken, I wouldn't try to fix it.
Preheat oven to 375 degrees.
In a medium mixing bowl, add cornmeal and then slowly stir in buttermilk until it's well blended.
Put the bacon grease in a cast iron skillet and heat it over medium heat until a drop of the batter sizzles.
Pour the batter into the skillet and bake until golden brown about 20 - 25 minutes. Remove from oven and let rest in skillet for a few minutes before turning out onto a serving plate.