Back to Basics: The Art of Classic Cornbread
Tasting the Past: Cornbread and Sentimental Reflections
During my childhood summers, I would visit my cousin at my aunt's mountain-top home, a slice of heaven with horses, chickens, and more. Among the many delights my aunt prepared, her cornbread was a favorite. I watched her make it countless times, aspiring to recreate it one day. Though she passed away, I've finally mastered her recipe. Now, whenever I make her cornbread, I feel a special connection to her. It's a reminder to cherish family recipes, as you never know when you'll have them for the last time.
- Bacon grease
- 2 heaping cups of Cornmeal
- About 1/3 cup of flour
- About 1 to 1 1/2 cups of buttermilk and water mixture
- Preheat the oven to 400 degrees.
- Put bacon grease in an iron skillet and heat it up.
- In a bowl, mix together 2 heaping cups of Cornmeal and about 1/3 cup of flour.
- Add the buttermilk and water mixture, approximately 1 to 1 1/2 cups, to the dry ingredients. The batter should resemble a pancake batter consistency.
- Pour the batter into the hot skillet.
- Bake in the preheated oven at 400 degrees until the top starts to turn a little brown.
- Optional: Switch the oven to broil and let it cook for a few minutes until the cornbread is golden brown.
- Remove from the oven.
- Enjoy the delicious cornbread!
Note: Please let me know if you make it and how it turns out!