Southerners and cornbread...

Still have no idea wtf corn bread is.

I'm from the deep South and make a really good cornbread. I see you're a baker. It's a mix of flour, cornmeal, an egg, buttermilk, sugar, and Crisco. I don't like mine super sweet like some people. No bacon grease in mine though. Mine has a finer texture than other recipes--kind of like cake.

I do my cornmeal a little different. I mix equal parts self rising white corn meal mix and yellow corn meal mix to get my cornmeal base.

Preheat oven to 425 degrees.

You must first stir to sift and then level the dry ingredients. No heaping measurements. And do not tap the measuring cup so you can add more.

Into a mixing bowl, add:

1 c. flour, self rising
1 c. cornmeal base
1/2 c. Crisco
1/4 c. sugar

Stir together above ingredients. Use a pastry blender and cut Crisco into the dry ingredients until the flour mixture is the size of a grain of rice throughout.

Add:

1 egg slightly beaten. Egg Beaters works too.
1 c. buttermilk

Pour wet ingredients into dry mix.
Stir only until moistened. Over stirring makes it gummy.

Immediately pour into a greased 8"-9" cast iron frying pan. Bacon grease can be used, but Pam works, too. I don't heat my pan first, but my husband does. He likes a thicker, darker crust. I like it my way. It has more of a cake texture my way. I use a loaf pan, muffin tins, and/or a flat Corning Wear dish sometimes too.

Bake until the top is golden brown. Take it out of the oven and turn it out onto a plate. I cut mine upside down so it doesn't get smushed in.

Add real butter and enjoy!

1/8 of a batch with no butter, etc., is:

200 calories
30 g carbs
7 g fat
4 g protein
9 calcium
74 potassium

Still have no idea wtf corn bread is.

I'm from the deep South and make a really good cornbread. I see you're a baker. It's a mix of flour, cornmeal, an egg, buttermilk, sugar, and Crisco. I don't like mine super sweet like some people. No bacon grease in mine though. Mine has a finer texture than other recipes--kind of like cake.

I do my cornmeal a little different. I mix equal parts self rising white corn meal mix and yellow corn meal mix to get my cornmeal base.

Preheat oven to 425 degrees.

You must first stir to sift and then level the dry ingredients. No heaping measurements. And do not tap the measuring cup so you can add more.

Into a mixing bowl, add:

1 c. flour, self rising
1 c. cornmeal base
1/2 c. Crisco
1/4 c. sugar

Stir together above ingredients. Use a pastry blender and cut Crisco into the dry ingredients until the flour mixture is the size of a grain of rice throughout.

Add:

1 egg slightly beaten. Egg Beaters works too.
1 c. buttermilk

Pour wet ingredients into dry mix.
Stir only until moistened. Over stirring makes it gummy.

Immediately pour into a greased 8"-9" cast iron frying pan. Bacon grease can be used, but Pam works, too. I don't heat my pan first, but my husband does. He likes a thicker, darker crust. I like it my way. It has more of a cake texture my way. I use a loaf pan, muffin tins, and/or a flat Corning Wear dish sometimes too.

Bake until the top is golden brown. Take it out of the oven and turn it out onto a plate. I cut mine upside down so it doesn't get smushed in.

Add real butter and enjoy!

1/8 of a batch with no butter, etc., is:

200 calories
30 g carbs
7 g fat
4 g protein
9 calcium
74 potassium

OR

79 cents at my store.

I love me some corn bread! The sweeter the better all I need is some corn bread, honey, and butter and i'm set for the night!

^this. just. like. this. but with a tall glass of cold milk. OMG coma time.

My grandpa taught me to put my cornbread into a glass of milk and eat it with a spoon. OMG is that good. Dont knock it until you try it

79 cents at my store.

Nothing better than a good bowl of chili with hot cornbread (yum)