Southern Corn Bread

Thumb_cornbread-1

(from SHINE’s recipe box)

This corn bread is packed with cheese, onions, and whole corn, and flavored with bacon drippings. Need I say more? Recipe courtesy of my friend Lynn R. of Newton, Mass., who I think adapted it from one in The Southern Living Cookbook. Lynn likes to make it with Shoepeg white corn. We used regular yellow corn and it turned out terrific. Perfect with chili.

The recipe calls for the corn bread to be baked in the oven in a cast iron skillet. We serve the corn bread at the table directly from the skillet, the benefit being that because the cast iron holds its heat so well, the corn bread stays warm throughout the entire meal.

Source: SIMPLY RECIPES

Cook time: 45 minutes
Serves 8 people

Categories: BREAD CORN CORNMEAL

Ingredients

  • Ingredients
  • 1 cup self-rising cornmeal*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup milk
  • 3 Tbsp bacon drippings (warmed to liquid)
  • 1 teaspoon garlic powder
  • 2 eggs, beaten
  • 3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can
  • *Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

Directions

  1. Method

  2. 1 Preheat oven to 350°F.

  3. 2 Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.

  4. 3 Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.

  5. Makes 8 servings.

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