Killer Cornbread
Monica
This cornbread is made from secrets that were passed down from generation to generation that make all the difference. I present to you the moistest Killer Cornbread ever. Let there be Summer cookouts and Winter chilifests adorned by this goodness! Make it your own with add ins like bacon, roasted peppers, cheese, corn or green onions. Enjoy.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 1 tablespoon butter
- 1 cup flour
- 1 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup lard or substitute with shortening, but lard will taste better!
- 2 eggs
- 8 x8 square metal baking pan...a critical element here
- 2 cups buttermilk
Preheat oven to 400 degrees F. Place rack in lower quarter of oven.
Grease your 8x8 metal pan with the butter.
Combine dry ingredients in a medium bowl.
Melt the lard in the microwave and set aside.
*TIP! Yes, there is magic in lard, and this little won't kill anyone...so just do it! :)
*TIP! The batter should be the consistency of pancake batter.
*TIP! There is more magic happening hear in the last 5 minutes of sitting in the oven. Generations of knowledge at work here!
*TIP! Because of the ingredients the cornbread is best stored in the fridge. It is great reheated in the microwave as well. Minimize reheating time to keep the bread nice and moist.