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  • #964

    OK, since I was asked for the recipe, here is my cornbread recipe. It can also be used to make muffins.


    1/4 cup of bacon grease/drippings (whenever I cook bacon, I save the “drippings” into a container–looks almost like a small coffee pot–and put it in the fridge for use in cooking)
    1 cup of cornmeal
    1 cup flour
    2 tablespoons brown sugar
    1 teaspoon salt
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    2 eggs
    1 1/2 cups milk.

    Preheat oven to 435 degrees. While oven is heating, melt the bacon fat in an oven-safe skillet (I use a #8 cast-iron skillet, as it can go right into the oven). In a mixing bowl, combine remaining ingredients. Swirl the melted bacon fat in the pan until thoroughly coated, and pour remaining fat into the other ingredients. Mix just until all ingredients are blended and smooth. Pour into the skillet and bake 15-20 minutes, until top of cornbread is lightly browned. Remove from oven, cut and serve.

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