Looking to make a classic cornbread recipe, but you don't have any buttermilk in the fridge? Give this Louisiana style cornbread a try. This recipe is made with equal amounts of cornmeal and flour, along with egg, milk, a little sugar, and bacon drippings.
- 2 teaspoons bacon or sausage drippings, or use shortening
- 1 cup yellow corn meal
- 1 cup flour
- 1 tablespoons sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable shortening, melted
- Preheat oven to 425 F. Using the bacon drippings, grease an 8 to 9-inch cast iron skillet, or a heavy 8-inch square baking pan. Place in oven to heat while mixing batter.
- Combine dry ingredients by sifting together into a large mixing bowl.
- Add the egg, milk, and 1/4 cup shortening to the dry ingredients. Beat with a wooden spoon until smooth, about 1 minute.
- Carefully pour batter into the hot pan; bake for 25 to 30 minutes, until light golden brown on top. Cut cornbread into wedges to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|