Cornbread Southern Style ala Nita

Name: Cornbread Southern Style ala Nita
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 2 cups self-rising white cornmeal mix (White Lily Buttermilk White Cornbread Mix recommended or Martha White Hot Rize); 1 teaspoon table salt; 1 -2 tablespoon granulated sugar; 1/2 cup very hot water; 1 1/4 cups buttermilk (or milk); 1 large fresh egg, beaten lightly; 1/4 cup bacon drippings or 1/4 cup oil (or mixture); 1/8 teaspoon baking soda (Mix in well just before placing mixture in pan and in hot oven)

Submitted by Nita Holleman

"This recipe makes delicious, moist cornbread. Easy to prepare. Will not embarass you, but bring raves at mealtime."

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Ready In:: 55mins
Ingredients:: 8
Serves:: 6-8

ingredients

2 cups self-rising white cornmeal mix (White Lily Buttermilk White Cornbread Mix recommended or Martha White Hot Rize)
1 teaspoon table salt
1 -2 tablespoon granulated sugar
¹⁄₂ cup very hot water
1 ¹⁄₄ cups buttermilk (or milk)
1 large fresh egg, beaten lightly
¹⁄₄ 1/4 cup bacon drippings or 1/4 cup oil (or mixture)
¹⁄₈ teaspoon baking soda (Mix in well just before placing mixture in pan and in hot oven)

directions

Preheat Oven to 375 Degrees F.
If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
Otherwise, place oil in a baking pan to heat.
In a medium bowl, combine meal, salt, sugar.
Add HOT water, stir in and let sit about 5 minutes.
Add lightly beaten egg.
Stir in to combine.
Add buttermilk or milk and mix well.
Add melted butter, bacon drippings or oil.
Mix well.
Remove baking pan from oven with hot pads.
Stir in the 1/8 teaspoon baking soda into cornbread mixture.
Pour mixture into hot oiled pan.
Place in preheated oven and bake at 375 Degrees F.
for about 40 minutes, or until golden brown.
A clean toothpick stuck in the center should come out clean.
SERVE CORNBREAD HOT WITH BUTTER.
ENJOY!

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RECIPE SUBMITTED BY

Nita Holleman

Franklin, NC

We hail fom Central Georgia, but live in our fifth Southeastern State -- Georgia, South Carolina, Florida, Tennessee, North Carolina (USA). I have been cooking Southern food for more that fifty (50) years. My mentors were my grandfather, my husband's favorite aunt, and several maids/cooks who worked in our home. I guess the best cookbook you can own would be the all time favorite, "Joy Of Cooking." Although not ethnic, it has lots of basic cooking information in it. I've given it as a gift to all our family.

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