Becca_Anne Posted January 2, 2004 Share Posted January 2, 2004 Enjoy!! Tennessee Cornbread 2 cups self rising corn meal 1/3 cup boiling water 1 egg 1/4 cup bacon drippings 1 tsp. sugar 1 1/4 cup milk Heat oven to 450. Grease and heat muffin pans, cornstick molds or cast iron skillet. Measure corn meal into a bowl. Place 2 tablespoons of the corn meal into a separate small bowl and scald with the boiling water. Set aside. To meal in larger bowl, add egg, shortening, sugar and milk. Stir to blend thoroughly then stir in the scalded meal. Pour into piping hot greased pans. Bake 15-20 minutes until golden brown. Makes about 14 muffins, 18 stickes or 1 medium skillet of cornbread. Quote Link to comment
Guest Guest Posted January 2, 2004 Share Posted January 2, 2004 I'm planning on fixing ham and beans tomorrow for dinner, this sounds delicious to have with it. Perfect timing mommafitz, thanks! Quote Link to comment
Becca_Anne Posted January 2, 2004 Author Share Posted January 2, 2004 Let me tell ya.......this is good with chili and homemade soups too! It is really good with butter on it! I hope you enjoy it. I don't know what makes it taste so good. Maybe it's the scalded meal. I don't have a clue why that has to be done but I do it faithfully every time. Quote Link to comment
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