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.
Never heard this before(79 yrs old). I am going to try it asap.
ReplyDeleteGreat recipe I was out of buttermilk made some with sour cream and 2% milk I wouldn't change a thing either
ReplyDeleteSounds good, about how much sour cream and 2% milk did you add?
DeleteI use sour cream too
DeleteExactly like my recipe which came from my mom, except she never measured anything.
ReplyDeleteIf you like buttermilk this is a good recipe for you. The cornbread tasted VERY strongly of buttermilk. I have never used buttermilk in a recipe before where you could taste the twang of it in the final product. We didn't finish our pieces and the rest went to the chickens. I just couldn't get past the twang taste.
ReplyDeleteIn all fairness, the title of the recipe IS Buttermilk Cornbread. Lucky chickens!
DeleteCan't imagine making corn bread or biscuits without butter milk.
DeleteLove a buttermilk flavor to my cornbread, and biscuits….and No Sugar!
ReplyDeleteYes!
DeleteOr flour!
DeleteI have been cooking since I was 12, ((now78) I have never seen "self-rising cornmeal" My parents and both sets of grandparents were all immigrants from the south so I so I am very familiar with cornbread and buttermilk. I will be looking for self-rising cornmeal.
ReplyDeletehttps://www.whitelily.com/products/cornmeal/enriched-self-rising-buttermilk-white-cornmeal-mix
DeleteI can’t believe someone with family from the “south” has never heard of self rising cornmeal!!?? It’s been around forever! Lol
DeleteI will have to try this! I'm from the South (Louisiana) and we have always put eggs in our cornbread! My grandmother didn't put any in her Jalapeno cornbread, but it was thin and fried to a crisp! People always ask for her cornbread! I want to try this recipe! Thanks!
ReplyDeleteYou're welcome!
DeleteI I love buttermilk and this is absolutely delicious. Thank you
ReplyDeleteThank you!
DeleteWhat can be sub for bacon grease
DeleteYou could coat the pan with oil, but you won't have the signature flavor that bacon grease adds to the cornbread.
DeleteOn the bacon grease is 2 Table spoons or tea spoons?
ReplyDeleteTablespoons, but you can add more or less.
Delete