4th of July Recipes, Day 4: Cornbread
Corn is native to North America so it's no wonder the tasty treat is a favorite across the nation. Whether you're jonesin' for Jonnycakes in New England, or hankering for a Hushpuppy in the South, any variation of cornbread is a welcome addition to the table. This simple recipe comes from Jane Linton, and fits the bill for any 4th of July party--it's tasty, easy to make, and everyone will want some.
Ingredients:
2 cups of self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 Tablespoons bacon drippings, shortening, or vegetable oil
Directions:
1. Heat oven to 450 degrees F. Grease a 9-inch skillet with about 2 tablespoons of shortening or oil (use bacon drippings if available). Place pan in oven to heat.
2. Combine cornmeal, eggs, buttermilk, and bacon drippings. Mix well. Pour into hot skillet. Batter will sizzle. (If you sprinkle a little cornmeal in the hot pan before adding the batter, it will brown and add a crispier texture.)
3. Bake at 450 degrees F for 35 minutes or until golden brown. Serves 6 to 8.
--AndreaLeigh
dale on July 06, 2008 at 03:21 AM
i love your corn bread