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Ingredientes
- 2 Tbsp. Bacon fat (or possibly vegetable oil)
- 2 c. Plain cornmeal
- 1 tsp Salt
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 2 x Large eggs
- 1 c. Buttermilk
Direcciones
- Put bacon fat in 10" iron skillet. Place skillet in oven and turn oven to 500 degrees. Meanwhile, combine dry ingredients, if using, or possibly use the self-rising corn meal, in a mixing bowl. Stir the Large eggs into the buttermilk. Pour it into the dry mix and stir till everything is moistened. Remove skillet from the oven and pour the melted fat into the batter. Stir and then pour batter into warm skillet. Return skillet to oven. Bake 25 min or possibly till top is lightly browned. Turn cornbread out onto serving plate. (If you leave it in the skillet, the crust gets soggy).
- Serves 8.
- NOTE: You may substitute 2 c self-rising cornmeal for the cornmeal, salt, baking pwdr, and baking soda.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 48 | 23% |
| Total Fat 5.41g | 7% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 662mg | 28% |
| Potassium 123mg | 4% |
| Total Carbs 33.02g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.22g | 1% |
| Protein 5.45g | 9% |
