Grandma Etchieson’s Buttermilk Cornbread

This recipe is for old-fashioned country-style cornbread, made without flour or sugar. Delicious!

page5_1Recipe makes one 10-inch cake; 12 muffins

Whatcha Need:

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)

Whatcha Do:

  1. 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.
  2. 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.