Tuesday, November 13, 2012
Cornbread Cooking Class
I am gonna post the recipe for my Sausage Cornbread next. You think the cornbread is good, awww baby, the sausage cornbread will bring your tongue to it's knees. I use a cast iron skillet and recommend you do as well to get that good crispy texture on the bottom.
2 cups yellow cornmeal (I like martha White)
1 tsp Tony Chachere's Cajun Seasoning
½ tsp baking powder
1 ½ cups buttermilk
2 tbs oil (I like corn oil)
2 tbs bacon grease
Remove skillet from oven. Pour batter mix into melted, hot bacon grease and give the skillet a little shake to settle the mix. Bake for 15 mins. or so until top of the cornbread browns a little and you cap tap the top and feel it is solid. Enjoy!