Grandma Griffin’s Cornbread Recipe 1 ½ cups Quaker white cornmeal 3 Tbs enriched flour 1 Teas salt 1 Teas baking soda 2 Cups buttermilk 1 Egg 2 Tbs bacon drippings Sift dry ingredients into bowl. Add buttermilk and beaten egg. Stir until combined. Melt drippings and mix it into the batter. Pour the batter into a greased hot cast iron skillet. Bake at 450°for 20-25 minutes. Cut into 8 slices.
Buttermilk Cornbread Recipe (“Wow!” “Heavenly.” “The best cornbread we’ve ever had.” “Almost like eating cake.” “It is so worth the calories!” “Stop me before I make another!” That’s what folks are saying about this buttermilk cornbread recipe. Sorta makes you want to drop everything and run to the kitchen to try it, doesn’t it? Those are good instincts. Follow them.)
2 eggs 1 c. butter (melted) 2/3 c. sugar 1 c. buttermilk ½ t. baking soda 1 c. corn meal 1 c. flour ½ t. salt Instructions: Preheat oven to 375 degrees. In a bowl combine the eggs, butter, sugar, buttermilk, and baking soda. Add the corn meal, flour, and salt and mix well. Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes.