Monday, October 17, 2011
We had the pork and cabbage and of course we had to have cornbread. Now the jiffy mix is good but we wanted a real sothern cornbread.
2 cups yellow self rising cornmeal
1 Tablespoon sugar
1 Tablespoons bacon grease
3 Tablespoons butter
1 1/2 cup milk
we used a 10 inch cast iron skillet
Preheat oven to 425
In cast iron skillet place butter and place in oven to melt just don't let it scorch.
put cornmeal in bowl with sugar in top.
In another bowl beat eggs add milk and bacon grease mix well. Add cornmeal with sugar and stir till cornmeal lumps are broken up and mixed in (do not over mix)
Take pan out of oven and make sure butter is covering pan good. Spoon cornbread batter in pan.
Place in oven and cook15 to 20 minutes(we did 15)