This recipe is for old-fashioned country-style cornbread, made without flour or sugar. Delicious!
Recipe makes one 10-inch cake; 12 muffins
2 cups corn meal (white or yellow)
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Egg, lightly beaten
1-1/2 cups buttermilk
2 tablespoons melted bacon grease (vegetable shortening may be substituted)
- Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten.
- Pour into hot, well-greased 9- or 10-inch iron skillet. (or pan, muffin tins, or corn stick molds) Bake about 20-25 minutes for skillet or until golden brown; 15 minutes for muffins or corn sticks. Cornbread will pull away from sides when done.