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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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great old school cornbread Ingredients:
cornbread |
3 tablespoons bacon drippings |
2 large eggs |
1-1/2 cups corn meal |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1-1/4 cups buttermilk |
preheat oven to 450°f. |
Directions:
1. Put the bacon drippings in a 9x13-inch baking dish and put it in the oven while it is preheating. The drippings will melt while you're mixing up the batter.
2. Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine.
3. Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan.
4. Make the cornbread a day before you intend to make your dressing.
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