Saturday, December 17, 2011

MeMe's Cornbread

Recipe from Hazel Cooksey (Alice’s Grandmother)
Husband-Tested in Alice’s Kitchen
Serves 8

When I was growing up, my grandmother, MeMe, used to make this cornbread for just about every supper.  I think it’s just the tastiest cornbread there is.  Of course, what makes it so yummy is the bacon grease and the little touch of sugar!   Nowadays, it wouldn’t be recommended having this for dinner everyday, but next time you have company over for some stew, bean soup or vegetable soup, make the meal extra, extra special by serving this delicious cornbread along with it.  (At Thanksgiving time, use this cornbread recipe to make MeMe’s Thanksgiving Dressing.)  Try Husband-Tested MeMe's Hoe Cakes for another way to serve cornbread.  

**Tip:  Bacon grease can be refrigerated and even frozen.  So, when the weather is nice out, I cook up several pounds of bacon at a time on the screened in porch (so that it doesn't smell up the house.)  I freeze the bacon to heat up the in the microwave later and then I store the grease for later (either in the fridge or freezer) for when I make cornbread.  Believe it or not, cooked bacon tastes fabulous even after it's been frozen.  No need to thaw it.  Just zap it in the microwave and you've got a no-mess breakfast side, salad topping or BLT filling in just seconds.

2 cups buttermilk
2 large eggs
12 Tablespoons bacon grease, melted (plus more to lightly coat the cast iron skillet)
4 teaspoons baking powder
2 teaspoons Kosher salt
½ teaspoon baking soda
4 Tablespoons sugar
2 cups yellow cornmeal
1 cup all-purpose flour

Lightly coat a cast iron skillet with bacon grease.  (I use a deep-sided cast iron skillet.)  Place the skillet in the oven. Preheat the oven (with the skillet in the oven) to 400°F. Mix all ingredients in a large bowl until well blended.  The batter will be very thick.  Remove the hot skillet from the oven and add the cornbread batter.  Bake for 25 to 30 minutes until the edges are nicely brown and a toothpick comes out clean.

**This recipe can easily be halved.  Cut the baking time in half as well.  A shallow skillet can be used for this recipe if you halve the ingredients.

1 comment:

Anonymous said...

I am vegetarian so I made this w/ butter & it was great! Also, I decreased the sugar to 2 heaping T & used whole wheat pastry flour from the bulk section instead of all-purpose.