Description:

Country Style Cornbread. No sugar added.

Source:

Mandi Sanders

Serves/Makes:8 servings

Ingredients

• 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

Preparation

• 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.

Comments

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".