Categories: Breads-Rolls- Biscuits- Cornbread
Ingredients
- 2 Tbsp. bacon drippings or vegetable oil
- 1 cup self-rising white cornmeal mix
- 1 cup buttermilk
- 1 large egg
- 1/2 tsp. salt, divided
- 1/2 tsp. pepper, divided
Directions
- Preheat oven to 450 degrees. Coat bottom
-
and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.
- Whisk together 1 cup cornmeal mix, buttermilk, egg 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.
- Bake at 450 degrees for 15 to 17 minute or until lightly browned. Turn out onto q wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325 degrees.
- Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper.
- Bake 325 degrees for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day.