Fresh Cornbread


Category: Breads



1 cup cornmeal
1/2 cup all purpose flour
1 T plus 1 tsp baking powder
1 T sugar
1 tsp salt
1 cup fresh corn cut from cob (abt 2 ears)
1 egg, slightly beaten
1/4 cup bacon drippings or veg. oil
1 cup buttermilk


Combine first 5 ing; add corn, egg, bacon drippings, and buttermilk stirring well. Pour into a 9 inch cast iron skillet or 9 inch square baking pan. Bake at 475 for 20 to 25 minutes or until brown.

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