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- Country Style Cornbread. No sugar added.
- Mandi Sanders
- 1 cup (225 ml) self-rising cornmeal
- 1/2 tsp (2 ml). baking soda
- 1 cup (225 ml) buttermilk
- 1 large egg beaten
- 2 tbsp (30 ml). bacon grease
- 1/2 lb (.2 kg). bacon
- Fry bacon to produce the needed grease to season the pan.
- Put aside fried bacon and save the grease.
- Heat 9-10 inch round cast iron skillet in oven to 375 degrees (200 C.).
- Mix cornmeal and baking soda well.
- Add buttermilk and egg and mix well with a wisk.
- Set aside.
- Carefully remove heated pan from the oven and melt the bacon grease in it.
- Rotate the pan to ensure all surfaces are covered with the grease.
- Pour some of the remaining heated grease into batter and mix well.
- Pour the batter in the pan and cook till golden brown.
- Usually takes 25 to 30 minutes.
- This is a family favorite. My mother taught me to cook this when I was 7 years old. We served cornbread with lunch and dinner, and it was always my job once I was old enough to handle the heavy cast iron. The cast iron pan and the bacon grease is the real secret to the crispy crust. A larger skillet can be used to produce thinner, more crispy bread, or a smaller pan can be used to produce a thicker loaf. Recipe can easily be doubled. My dad says that southern country folk called this pan of bread a "pone".
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