1/2 tsp. baking soda
2 large eggs
3 heapingĀ tsp. baking powder
1 tsp. salt
2 1/2 cups buttermilk
3 cups cornmeal
Preheat oven to 450 degrees
Put skillet in the oven to heat with 2 tablespoons of lard or bacon grease
Mix 1st 4 ingredients together
Stir in buttermilk
Stir in cornmeal
Pour batterĀ into hot skillet and bake for 18 minutes
Makes 2 skillets – I usually make a half recipe
If you like it browned on top and bottom, take the pan out after 10 minutes of baking and flip it onto a plate then back into the skillet with what was the top now on the bottom. That process is a little tricky when you’re dealing with a hot and heavy skillet.
yummy
Thanks Sheryl Fletcher Coon. It is my favorite cornbread and is also gluten and sugar free! You really get the flavor of the fresh cornmeal without the flour and sugar.
THIS is Fabulous!!! Add some green chilies or creole seasoning if you want it a little spicy.