04 September 2008

Comfort Food

Tonight is a little cooler than it has been, with some drizzly rain.
For dinner we had beef vegetable soup with cornbread.
Mmm....it hit the spot!!
Buttermilk Cornbread
(from my Aunt Linda)
1 egg
3/4 cup buttermilk*
1/2 cup water
1/2 cup flour
3/4 cup yellow cornmeal
1/8 tsp. baking soda
1 1/2 tsp. baking powder
*(if you don't have any buttermilk, just use regular sweet milk
with only 1/8 cup water and delete the baking soda)
Mix egg, milk and water together; add dry ingredients and blend well.
For the best results, take about 1 Tbls. of bacon grease
(which, if you're like me, you've got stored in the fridge!),
heat it on high in a small iron skillet on the stovetop while your
oven is heating to 450F. When the grease is hot,
pour your cornbread batter into the skillet; let cook for a couple of minutes.
Remove from stovetop and place directly in oven for about 25 minutes, until nicely browned on top. Invert out onto a plate. The bacon grease/hot skillet technique will give your cornbread the most delicious crispy brown bottom with a yummy hint of bacon flavoring. It's just the BEST!!

fresh out of the oven and nicely browned

the crispy browned bottom


Betsy said...

That looks like a perfectly scrumptious meal! I put up my fall header on my blog when we had a few cooler days....and wouldn't you know that we are back in the humid 90's! Ugh! We are actually getting hurricane rains today pushing their way up north. Maybe it will cool things off!

Nancy said...

I've never made cornbread from scratch, so thank for the recipe...I'll have to give it a try!