This is a traditional southern cornbread recipe passed down to me by my great-grandmother. It goes wonderfully with greens, chile, hearty soups and stews, and is an essential component in a traditional cornbread stuffing recipe for Thanksgiving. It is important that white cornmeal by used, preferably stone-ground. Please note that yellow corn meal cannot be substituted. Also, for this recipe, the use of a cast iron skillet is essential.
Preheat the oven to 450 degrees. Combine white cornmeal, soda, and salt; stir in eggs and buttermilk. Heat bacond drippings in an 8-inch cast iron skillet until hot; add drippings to batter, mixing well. Pour batter into hot skillet, and bake for 25 minutes or until bread is golden brown.
(Note: To turn this into a Tex-Mex cornbread, add one 4-oz can chopped green chiles and a pinch of sage--you can also add chopped jalopena peppers if you wanat it really spicy!)
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 72 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 8.6mg||3 %|
|Sodium 235.6mg||8 %|
|Potassium 187mg||5 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 45.3g|
|Protein 6.2g||9 %|
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Calories per serving: 291
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