Mama’s Cornbread

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May 19, 2017

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  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 8 servings


2 tablespoons bacon drippings

1 tablespoons yellow cornmeal

1 cup yellow cornmeal

1 cup all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup unsalted butter, melted

2 whole eggs beaten

1/3 cup whole milk


Position the oven rack in the center of the oven. Preheat oven to 400 degrees F.

Grease an 8 inch baking pan with the bacon drippings. Sprinkle a tablespoon of cornmeal in the pan and turn the pan until the cornmeal coats the pan. Discard the excess.

In a medium sized bowl, combine the cornmeal, flour, sugar, baking powder and salt together. Blend well.

Add the melted butter and beaten eggs to the dry mixture and stir with a spoon until blended. Add the milk a little at a time until a thick batter is formed. It should slowly pour of the bowl, not run.

Pour the batter into the greased baking pan.

Bake until the edges begin to pull away from the sides of the pan and a tester, like a knife or skewer, inserted into the middle come out clean. This should be about 20 minutes.

Cook on a rack and serve with butter.

This recipe can be varied to taste. If you like your cornbread a little sweeter, add more sugar, less sweet, less sugar. For additional flavor you can add diced onions or diced banana peppers or both!