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
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
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 8|
|Calories from Fat: 113 (32%)|
|Amt Per Serving||% DV|
|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 %|
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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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