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!!
(from my Aunt Linda)
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