Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

September 29, 2011

Simple and Budget Friendly - Cornbread

Cornbread is a great addition to a soup, chili, or beans and rice, and we eat it at least once a week.  It is a great source of fiber and if you are on a gluten free diet substitute rice or millet flour for the wheat flour.  Although, it is best baked in a hot pan with a few tablespoons of bacon fat I rarely do it that way.  First off it is not healthy and secondly I don't save bacon fat.  Maybe I should...but I don't.  If you make the Warm Tomato and Bacon Pasta Salad this is a great bread to bake, because the skillet already has bacon grease in it.


Cornbread
This recipe came off of a bag of corn meal...I'm just not sure which one.

1 ½ cup sour milk or buttermilk
2 eggs
1 T sugar
½ t salt
½ t baking soda
1 ½ cup corn meal
½ cup flour
¼ cup melted butter

Place the 9 inch skillet, that has 2-3 tablespoons of bacon grease in it, into a 425F oven to warm while you mix the cornbread.  Beat the first five ingredients together.  Stir in the corn meal and flour.  Add melted butter.  Mix.  Pour batter into a prepared pan.  This pan should be very hot and the grease should be starting to smoke.  Bake at 425F for 30 min or until golden brown.



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