“Hillybilly County Fair” Cornbread
Print recipe
| 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. |
