SOUTHERN Cornbread (ain’t nothin’ sweet ’bout it)

Good old honest to gosh Southern cornbread is NOT sweet.  It’s ‘pot licker’ good – (that’s turnip green juice for dipping to you Northerners).  Now this recipe is not for the skittish … there’s no measuring 😀 .  But, I have won blue ribbons with it in GA.  The Atlanta Journal would not print the recipe because I did not have measurements.  (Like we Southern Belles, a.k.a. Georgia Peaches, need to measure ;-D)

Southern Cornbread

What you’ll need:

  • Large Mixing Bowl
  • Martha White Cornmeal Mix (that’s right MIX and this brand’s the best – that mean’s you don’t have to add nothing but the liquid, oil and egg)
  • Buttermilk
  • 1 Large egg (OK, so that’s measured)
  • Oil (preferably Canola as it’s healthier, but you can use vegetable – I like Crisco or Wesson)
  • Pan (iron skillet for pone, or iron pone pan, or muffin pan – oiled – you can spray w/ Pam)
  • chopped frozen turnip greens and/or onions  (optional – but this is my blue ribbon winning recipe – they were called Turnip Green Sidekicks)

What you do:

  1. Pre-heat oven to 425 degrees
  2. Put cornmeal in bowl (1 cup, 2 cup, 3 cup – don’t matter – depends on how much you want)
  3. Make hole in middle
  4. Pour in buttermilk to fill the hole  (should be about 1-2 cups depending on how much you used of cornmeal)
  5. Pour in oil until it rises to top (should be close to a Tablespoon)
  6. Break an egg in mixture
  7. Stir in frozen chopped turned greens and/or onions to taste (that means 1/2 cup – 1 cup)
  8. Using a fork, pull the dry cornmeal into the mix and stir until smooth (never use a blender or mixer)
  9. Pour in pans
  10. Cook in oven for 25 minutes (now we Southern cooks will stick a toothpick in to see if it comes out clean, which means they’re done – should be golden brown on top)

Now that’s some GOOD Southern eating with roast and vegetables, ham, etc.  ENJOY!

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