Week 6: Spiced Corn Bread

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Indexed  August 3, 2011

Skillet Corn Bread Corn bread has always been a favorite of mine, from family picnics and gatherings when I was a kid, to BBQ’s and sunday meals as an adult. This is my version of a southern style cornbread developed with Starwest spices for my family and yours. INGREDIENTS 2 cups white cornmeal 3/4 tsp baking soda 1 1/2 cups buttermilk 5 tbsp of bacon drippings 1 1/2 tbsp baking powder 2/3 cup flour 1 ½ tablespoon honey 2 tablespoons (1/4 cup) salted butter, melted 1 tsp white pepper 1/2 tsp ginger powder You can use oil instead of bacon drippings (just reduce the amount a little) and yellow cornmeal if that’s all you have, If you use regular milk you will only need 1/2 tsp baking powder or less. DIRECTIONS Preheat your oven to 400 degrees. while you wait combine all the dry ingredients, In a medium size bowl, and mix well. once the oven is preheated coat your skillet with 2 tbsp of the bacon drippings and place it in the oven to get hot. while the skillet is heating, add about 1/2 cup of the buttermilk to the batter and stir. Heat the remaining bacon drippings and add it to the batter along with the honey and melted butter   See the complete post here