Pat's Cornbread
Let's begin, by preheating the oven to 400 degrees F.
Then, we can collect the ingredients for the recipe:
1 ½ cup Martha White self-rising corn meal
¾ cup Gold Medal self-rising flour
1 ½ Tbsp. sugar (or heaping tablespoon)
¼ cup cold bacon drippings
2 X-large or 3 large eggs
1 cup buttermilk
½ cup sour cream
½ (or less… just to thin the mixture) cup canned evaporated milk
To begin:
Grease a 9” skillet with Crisco solid (plain, not butter flavor). A medium sized loaf pan also works well for this and provides nice slices of cornbread for serving (just like they serve at Jack's BBQ in Nashville, TN).
That's right... I use my fingertips to grease the pan. It's quicker and better than trying to use a paper napkin. You may noticed that most skillet cornbread recipes ask you to melt the grease and heat the skillet to sizzling hot before adding the batter for baking. I have found that the crust is much better if you begin with a cold skillet and solid shortening. (My humble opinion only. Just taste the cornbread, Hon! Then, you decide.)
Combine dry ingredients, mixing well.
Add cold bacon drippings and eggs.
Beat eggs into dry mixture along with bacon drippings.
Add buttermilk, sour cream, and evaporated milk to thin and remove all lumps.
Stir until you have a smooth batter.
Pour evenly into prepared pan.
Bake for 30 to 40 minutes, or until golden brown. (Note, If using a loaf pan or smaller baking pan, you may need to bake longer than 40 minutes. Just watch the top of the bread.)
Remove immediately and serve hot. Refrigerate leftovers.
Leftovers are great served with cold milk. Crumble the bread in a cereal bowl and add milk, just as you would for cold cereal. Use a spoon to gobble up the wonderful "Cornbread & Milk" snack you've just created!
If you haven't checked it out yet, try the cornbread with my Chicken Corn Chowder. The recipe can be found at http://pinchofthissmidgenofthat.blogspot.com/2010/10/comfort-food.html#links
Have a BLESSED week!
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