Cornbread cooked as old fashion cook always cooked.I use in my cornbread dressing at thanksgiving.
Preheat oven to 350^ Cook until Golden Brown about 1-1/2 hour to start to finish.
Grease pan or pans well with lard
In a large mixing bowl add together
Cornmeal?
baking powder?
salt?
lard?
Mix all the dry ingrentents together first,Then add the lard,cutting it into the mix.
Add the eggs and pour about a cup of the butter milk in to mix,Mix well.
You want to add the Butter Milk alittle at a time.So cornmeal batter is thick,but will pour.
When I get the mix how I like it,I cover and set aside.This lets the meal to swell and makes a softer cornbread.
This is just a option only.
If you do set aside,mix may thicken up and You can add alittle more Butter Milk.
I use a large black iron frying pan,that was my Grandmothers.I fill the pan almost to the top,about 1/2" from top.
You can use any pan you wish,I sometimes make corn muffins also
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 8 | ||
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Calories: 357 | ||
Calories from Fat: 113 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 271.4mg | 84 % | |
Sodium 952.2mg | 33 % | |
Potassium 273.8mg | 7 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 41.5g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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