2 cups cornmeal (Will likes to use corn grits instead)
3/4 cup flour
2 eggs
2 cups milk (buttermilk)
2tbl sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup corn oil (vege oil)
1 tsp salt
4 cooked/crumbled bacon slices (or more if you're crazy)
Heat oven 400, heat cast iron skillet with 4tbl oil on med/high heat on stove top until hot.
Mix together dry ingredients in one bowl. Mix wet ingredients in another bowl, beat eggs. Add wet to dry, mix until lumps are out.
When skillet is hot pour mixture in and immediately put skillet into the oven for 20mins (or until it's "bouncy")
The end.
3/4 cup flour
2 eggs
2 cups milk (buttermilk)
2tbl sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup corn oil (vege oil)
1 tsp salt
4 cooked/crumbled bacon slices (or more if you're crazy)
Heat oven 400, heat cast iron skillet with 4tbl oil on med/high heat on stove top until hot.
Mix together dry ingredients in one bowl. Mix wet ingredients in another bowl, beat eggs. Add wet to dry, mix until lumps are out.
When skillet is hot pour mixture in and immediately put skillet into the oven for 20mins (or until it's "bouncy")
The end.
Let me just tell you how good this was. Well, obviously bacon makes anything that much more delicious but besides that point, the cornbread had the best consistency! Not too mushy, not too dry, just fluffy enough. Will made some pork chops, collards and black-eyed peas to go with and the cornbread just perfectly soaked up the juices on the plate. There are no pictures because we were both too busy stuffing our faces until it was gone.
We decided this is a new New Year's Day tradition to have this meal. I'm sure we'll have to fit the cornbread in more often than that though! If you make it, let me know what you think.
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