Kent House Plantation Cornbread Recipe

  • Size 10 Iron skillet
  • Large bowl   Spoon for mixing
  • Preheat oven  to 425 degrees
  • 2 cups cornmeal
  • 3 large eggs
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 teaspoon soda
  • 4 tablespoons of  bacon grease or one stick unsalted butter

Mix together cornmeal, salt and soda. Then mix 1 cup buttermilk in the dry ingredients. Gently beat each egg before adding on at a time to cornmeal batter and pour in the rest of the buttermilk (1 cup). Mix well.

On stove top: heat grease or butter in iron skillet until bubbly. Be careful not to scorch. Cut off stove top heat and immediately pour cornmeal batter into skillet. Batter should sizzle a little.

Very carefully put skillet/batter in preheated oven and cook for 25-30 minutes.

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