Southern Cornbread

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Today we are making the soup or salad portion of our meal. So, lets make cornbread!. I don't know why I keep calling it soup or salad. I am going to have to change the name, but for today, let's go with it. I am trying to think of what to call this part of the meal~maybe side #1? OK! I will give it more thought, and get back to you by Sunday, when I post the recipe for next week. No pressure here!!

Here's your recipe for:

Southern Cornbread

( adapted from Betty Crocker Cookbook 1989)

1 1/2  cups  CornMeal
1/2 cup all purpose Flour
1/4 cup Bacon Fat or Shortening

1 1/2 cups Buttermilk
2 teaspoons Baking Powder
1 teaspoon Sugar
1 teaspoon Salt

2 Eggs

1/2 teaspoon Baking Soda

Heat your oven to 450 degrees.
Mix the flour and corn meal together in a bowl.

Add  Bacon Fat

Add Buttermilk

Add Baking Powder, Sugar, Salt, Baking Soda & Eggs

Mix all together and pour into an 8" X 11" baking pan.

Bake for 20 minutes, then check for doneness by

putting a toothpick in the bread.

Let bread cool. When cooled, cut into pieces.

Enjoy with butter and honey!

Tomorrow we will make the entree for the week~Baked Chicken!

This will make a great family meal, or perhaps a holiday weekend 

picnic meal~lots of possibilities

Thanks for joining me today.

See you tomorrow!