Ingredients:
12 tablespoons butter
1 cup sugar
3 large eggs, beaten
1 2/3 cups milk
3 1/4 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions:
Preheat the oven to 350* F.
Lightly grease a 12 inch cast iron skillet and set aside.
Cream the butter and sugar in a medium mixing bowl until light and fluffy.
In a small bowl, combine the eggs and milk.
In a third (medium) bowl, combine the flour, cornmeal, baking powder,
and salt. Add the egg and cornmeal mixtures alternately to the butter
mixture, stirring well between additions.
Pour the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Source: Hillbillycastironcooking
Ingredients:
1/4 cup of bacon drippings
1-1/2 cups yellow cornmeal
3 tablespoons of all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten
Directions:
Preheat
oven to 450 degrees. Add the bacon fat to a well seasoned 10-inch cast
iron skillet and place the skillet into the oven to melt the fat and
heat the skillet. In a bowl, whisk together the cornmeal, flour, baking
soda, baking powder and salt. Carefully remove the skillet from the oven
and swirl the hot fat around to coat the entire skillet. Make sure you
have well insulated oven mitts as skillet will be very hot!
Pour the fat from the skillet into the cornmeal mixture; stir. Stir in
half of the buttermilk and add the egg; add more buttermilk as needed to
make a thick but pourable batter. Depending on the grind of your
cornmeal and the type of buttermilk you use, you may not need it all.
Just fold the ingredients....don't beat the batter.
Pour the
cornmeal mixture into the hot skillet. Carefully place directly into the
oven and bake at 450 degrees for about 20 to 25 minutes. Remove the
skillet from the oven, let rest for 5 minutes, then very carefully turn
the cornbread out onto a plate or platter to preserve that nice crispy
crust!
NOTES:
* If your cast iron is not well
seasoned, your cornbread may stick. If you are not sure, then slice it
from the skillet and don't invert it.
* Don't ever beat the batter or your cornbread will be crumbly. Always mix your batter by hand with a wooden spoon.
*Always use fresh baking soda and baking powder. If your baking soda is
not fresh, you won't get much of a rise. I store both my baking soda
and my baking powder in the freezer.
*You can also use a self
rising cornmeal with this recipe. If you do, just eliminate the baking
soda, baking soda, and the salt.
*If you don't have a cast iron
skillet, you can instead use a 8 x 8 square pan. Just grease your pan
well with Crisco or any other shortening. Pour your batter in the pan
and bake as above. Won't be the same but still good!
