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Ingredientes
- 1 c. Flour
- 1 c. Cornmeal, (preferably white)
- 2 Tbsp. Sugar
- 4 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Lowfat milk
- 1/4 c. Oil, (Granny used melted lard)
- 1 x Egg, beaten
Direcciones
- My Granny was a mountain woman from the heart of the Appalachians. She cooked three huge meals a day, and she made corn bread every day...sometimes twice a day. I formulated this recipe from watching her make bread. She never measured anything, so one time I made her stop and let me measure what she was doing. I then cut which amount in half.
- She baked her cornbread in a big cast-iron skillet in a wood stove. Here's my adaptation of what Granny made....
- Preheat oven to 425 degrees. Put about 1 tsp. bacon drippings in an 8x8 pan, and put it into the oven to heat.
- In medium bowl, combine flour, cornmeal, sugar, baking pwdr, and salt.
- stir in remaining ingredients, beating by hand JUST till smooth. Batter will still be lumpy.
- Pour into warm, prepared pan. Bake for 18-22 min, or possibly till done in center. Immediately remove from pan, and cold a little. Cut into nine squares.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 676g | |
| Calories 1786 | |
| Calories from Fat 576 | 32% |
| Total Fat 65.31g | 82% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 1.41g | |
| Cholesterol 198mg | 66% |
| Sodium 7542mg | 314% |
| Potassium 801mg | 23% |
| Total Carbs 258.95g | 69% |
| Dietary Fiber 9.7g | 32% |
| Sugars 41.18g | 27% |
| Protein 38.2g | 61% |
