A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

A Cowboy’s Breakfast!

“Hillybilly County Fair” Cornbread Recipe

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

I lived in the States for a spell in the early 80’s, and I remember home-made “County Fair” cornbread with fond memories; the area that I lived in was part of Pennsylvania Dutch country in Lancaster County, where the Amish people live in small communities – it is an area of great interest and their culinary (and social) traditions still hold a great deal of fascination for me. It wasn’t unusual to see horse-drawn carts (buggies) on a daily basis,  and those Amish people who did own cars, had no chrome or anything “flashy” or ostentatious on their vehicles, of which most were black or dark blue in colour. Their cuisine was adopted by local people and communities and one recipe that was very popular, although to sweet for me, was “Shoofly Pie”. I remember visiting weekly Farmer’s markets where seasonal produce was set out in wonderful “stepped” arrangements, and hand-baked Pretzels, bread and preserves were also very popular. Cornbread wasn’t only available to buy at the County Fairs or Farmer’s Markets, but was also served with chilli and breakfast in all the local “Diners” and restaurants.

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

Although today’s recipe for “Hillybilly County Fair” Cornbread is not a Pennsylvania Dutch recipe, as such, when I made it recently it reminded me of the fabulous breakfasts I used to enjoy when I lived there many years ago…….this recipe does hail from a “county fair” however, and was shared with my by an American friend who found the recipe on a bag of yellow cornmeal she bough from her local county fair in Texas. When I made it a few weeks ago, with a bag of authentic American cornmeal, the taste memories came flooding back and I decided to serve it with bacon and scrambled eggs, as well as “cans” of black coffee.

Pioneer Cornmeal

Pioneer Cornmeal

My “Pioneer” cornmeal booty was courtesy of a kind friend over “the pond” who sent me a selection of local ingredients, by way of a swap in return for a package I had sent her. The original recipe for today’s cornmeal was all in US cups, but I have changed the measurements to Metric for those of us in the UK and Europe. There a few other tweaks to the recipe, namely the use of bacon drippings and/or butter and self-raising flour, but other than that the recipe for this cornbread is as it was when shared on the bag of cornmeal at the County Fair. It’s not exclusively a recipe for cowboy’s breakfast, but when I served it, I decided to use my “enamel” plates and mugs, which reminded me of “camp-fire” cooking!

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

As coincidence would have it, a few weeks after I made my cornbread, Dom from one of my favourite blogs Belleau Kitchen, also made a batch, and if you want to see his recipe, which is quite different, then his recipe is here: Dom’s Cornbread. With thanks to Paula who directed me towards this wonderful recipe and whom also sent me a wonderful stash of Mexican chillies and spices a while ago……DO try this simple bread recipe, as well as being extremely tasty with bacon and eggs, it is also fabulous when served with chilli, soups, beans and stews. If you cannot source cornmeal, then Polenta is a good substitute and if you are vegetarian, then just use butter and not bacon drippings in the recipe. Bye for now, see you later this week with more recipes and news, Karen 

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

“Hillybilly County Fair” Cornbread

Serves 6
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Egg
Meal type Bread, Breakfast, Side Dish, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion Barbecue, Casual Party
Region American
By author Karen S Burns-Booth
An authentic American cornbread recipe that a friend saved from a packet of yellow cornmeal that she bought in a local "county fair". I have metricated the US cups in the original recipe and altered it very slightly for UK and European cooks.

Ingredients

  • bacon drippings or butter
  • 270g coarse yellow cornmeal (1 1/2 US cups)
  • 3 tablespoons SR flour
  • 1 teaspoon salt
  • 1 large egg
  • 480mls buttermilk (2 US cups)

Note

An authentic American cornbread recipe that a friend saved from a packet of yellow cornmeal that she bought in a local "county fair". I have metricated the US cups in the original recipe and altered it very slightly for UK and European cooks.

Directions

Step 1 Pre-heat the oven to 225C/450F/Gas mark 8
Step 2 Put the bacon drippings or butter in an oven-proof pan or cast iron skillet (19"/48cms) and place it in the oven to heat through and melt. You can also heat it on the hob too.
Step 3 In a large mixing bowl, add the cornmeal, flour and salt and mix well. Then add the beaten egg and buttermilk and stir until it is all combined.
Step 4 Take the pan/skillet out of the oven with oven gloves and pour the melted bacon grease or butter into the mixture, mix well and then pour it back into the pan/skillet and bake for 20 to 25 minutes, or until has risen is pale golden brown and firm to the touch.
Step 5 Serve with bacon , eggs, chilli and/or beans.
A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

A Cowboy's Breakfast! "Hillybilly County Fair" Cornbread Recipe

A Cowboy’s Breakfast! “Hillybilly County Fair” Cornbread Recipe

 

Comments

  1. says

    ooooh, yours looks so gorgeous made in the pan like that… my recipe did originally call for buttermilk but I didn’t have any so went for milk instead… and well done you for finding cornflour… it all looks so pretty… One little tip for you, I used the leftovers to make an incredible chicken stuffing… (mixed it with a paxo ready made stuffing and it was outstanding!!!)

  2. says

    The cornbread looks delicious. I lived in New York City for six months in 2006 and used to visit the Amish market regularly. I loved their produce, great selection and very close to where I lived.

  3. says

    Karen, you have lived everywhere! Your cornbread looks so delicious. Only a few more hours to go and I can eat again – fancying this for breakfast now.

    • says

      I was a “forces” child Choclette – my dad was in the RN and then worked for the Government, so we lived overseas and then when I left home I also had the wanderlust bug, still have it!

  4. says

    Oh Karen, it’s been too long since I last visited your beautiful site! I love the ‘new(ish)’ web page design and your logo – it’s gorgeous! As for this cornbread, you’ve reminded me of my visit to the USA about ten years ago now. Once I discovered cornbread (warm, with lashings of butter) I was absolutely hooked. I will have to try your hillbilly recipe and see if I can revisit those memories on our dinner table as well! Lovely post as always xx

    • says

      THANKS so much for stopping by again Laura, and welcome back!
      I rolled out my new-ish site design just 2 weeks ago and I love it, it’s lighter and easier to see all of my recipes through categories on the home-page……and the recipe box page is ace!
      DO let me know if you try this recipe, and yes, it would be amazing with lashings of butter!
      Karen

  5. says

    I love the hillbilly style breakfast – looks delicious and that corn bread looks made to perfection. I really liked the preceding story about where you spend time in the 80’s in Pennsylvania and the Amish people and that. It’s great reading recipes that have a story behind them, and bare some significance to the person making them. Thanks for sharing :)

  6. Isobelle Forde says

    I’ve been fascinated by cornbread since being a child watching tv shows in the good old eighties and wondering what it tasted like! Thank you for sharing your recipe, this is one I will definitely be attempting. :)

    • says

      Thanks Isabelle! I was also fascinated about it before I went to the States, and on tasting it I was hooked! I hope you make this recipe and more importantly, you enjoy it! Karen

  7. Anna says

    I’ve been trying to get my hands on great-textured cornbread for ages and was just about ready to give up when I stumbled upon Marie’s Callender’s cornbread mixes in Fairway Market. I had never used that brand of products before but I thought, “Hey, one more try can’t hurt.” I tried it and I must say, the taste was exceptional and the texture was perfect! I could feel the cornbread muffins melting on my tongue. It was absolutely worth the wait. You guys should definitely check their website http://www.mccornbread.com and try their mixes.

  8. Teresa Sheldon says

    I have never tried corn bread before, always was intrigue about it as hear it in films etc. I tried your recipe and love it
    so thank you

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