Page 82 - Harrington Family Recipes

Southern Cornbread

Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons bacon grease
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/3 teaspoon baking soda
1 1/3 cups buttermilk
1 large egg

Cook 4 strips of bacon in a cast iron skillet. Remove bacon and reserve
for another use. Put skillet with bacon grease in oven set temperature to
450 degrees.

Meanwhile, mix all dry ingredients evenly. Add milk and egg. When oven is
near full temperature, remove skillet using a very heavy potholder, and
add bacon grease to batter. Mix well then pour back into skillet. (If
skillet is properly preheated the cornbread will instantly begin sizzling,
this will sear the outside of the cornbread and keep it from sticking to
your skillet). Return skillet to oven for 15-20 minutes, when inserted
toothpick or fork comes out clean. When cornbread is done, immediately
turn out of skillet or else it will begin sweating and stick to your
skillet.

Source: "cornbread.com"

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Per Serving (excluding unknown items): 191 Calories; 6g Fat (30.2%
calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 33mg
Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : Made this Thanksgiving 2006 as the cornbread for my
dressing. It worked just fine.

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