Recipe Swap

REAL Simple Corn Bread

posted in breads [more from this topic] by robbie_puckett on Sunday, June 12th 2011 at 12:48 AM.

1 C flour

1 C yellow corn meal

1 HEAPING, and I do mean Heaping,  tablespoon baking powder (probably between 2 and 3 Tbs)

1 tablespoon sugar

1 egg

1 cup (or more) milk

1 seasoned iron skillet, 8 or 10 inches depending on the desired thickness of the cornbread

3-4 tablespoons bacon grease (or oil, but you lose flavor)

Heat iron skillet with the bacon grease to 400 degrees but don’t let it start to smoke.

Stir dry ingredients together, mix egg with milk, then stir into dry ingredients.  May need to add a little more milk to get to consistency of pound cake batter.  Pour 1/2 the hot bacon grease into the corn bread batter and stir, then pour all back into the iron skillet and bake for 20 minutes.  Cornbread batter should appear to float in the skillet with hot grease around edges.  Depending on your oven, it may take a few minutes more or less.

This is my great grandmother’s recipe.  If my grandmother was living today, she would be 120.

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2 comments

Tuesday, June 21st, 2011, 12:02 pm
Petria says:
Is it 2 or 3 tablespoon of baking soda? That seems like a lot of baking soda being used in any recipe, even, for a heaping 1 tablespoon! Must taste like paste.

Sunday, June 12th, 2011, 1:17 pm
Hj says:
Robbie thanks for posting this old recipe of your grandmothers. Are grandparents had less ingredients n the food still tasted good. Better for us I am sure-less chemicals.

I love these old recipes. Hoping others n U will share more recipes old-new or whatever.

Question should the heaping baking powder in this receipe be~ 1 -2 or 3 tablespoons?

See we still have the same problem or "rn" appearing inbetween on the posting. Will contact Tx. monthly this week, Charlie started that was weird n he changed one of my postings but everything ran all together.

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