Saturday, October 11, 2014

RECIPE: Old Fashion Buttermilk Cornbread

Old Fashion Buttermilk Cornbread


1 1/2 Cups  Flour 
2/3 Cup      Sugar (Optional but I like it best with the sugar))
1/2 Cups     Cornmeal
1 Tbsp        Baking Powder
1/2 tsp       Salt
1 ¼  Cup     Buttermilk
2                Eggs Beatened
3 Tbsp.       Bacon Drippings (Or Butter melted)

Spread a pie pan with bacon drippings and put in hot Dutch Oven or Oven to heat (450°F).  Dutch Oven works best if a trivet is used to raise the pie tin slightly off the bottom of the Dutch Oven.  A long piece of foil placed under the pie tin will aid in lifting it out of the Dutch Oven.

Sift together the Dry ingredients.  Mix in the liquids and drippings until you have a batter with a similar consistency of cake batter.

Pour into the heated pie tin.  Bake for 25-30 minutes or until toothpick test down.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.