Myyyy Mercy! Let me tell ya bout cornbread.
You see dis is oneahdem thangs dat we eat jessahbout ery single day with all our vittles. Pones ah Cornbread has been on da menu fer generations and generation. It be told dat ar kinfolks was friends with the local Indians in the mountains long ago and they told us all bout cornbread and we's told um bout ar white lightnin. Yep dem injuns knew all bout corn and we shore ar glad too!
Now you needs ta know dat there ar all "types of cornbread" dat we eats in the southern mountains. In da old days you could cook cornbread on hot flat rocks in da fire. Once we got ah hold ah black cast iron skillets we started cookin ar cornbread in dat.
Jess Ole Hillbilly Cornbread
1 cup of self-rising white cornmeal
1 tablespoon white lily flour
1 ta 2 tablespoon saved bacon grease
1/2 cup water more or less
You jess gotta look at it. When it looks right and porable its right.
If ya wants it a softer cornbread
u can add 1 egg to it and use milk or buttermilk instead of water.
If you leave out the egg it makes it dryer and crumbles better.
If you's gonna mix it in pinto beans den you wants ta leave out the egg and milk I magine cause you wants it dry. Dats how we do it.
Mix dry ingredients in a bowl. Add wet ingredients. Heat up skillet really hot and swish oil in the bottom. Pour cornbread in, it will sizzle.
Bake at 425 in a black cast iron skillet fer 30 minutes
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Hard pone: Now if you use plain cornmeal instead of self-rising, you will get what is called a hard pone. If you aint using self-rising flour then your cornbread aint gonna rise at all. I thank hard pone bread aint fit ta eat myself but some folks like it. If your purpose is not for eatin but fer needin somethin ta through at the crows den your good ta go.
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Photo below: is homemade southern cornbread
