Nana’s Cornbread recipe is a family favorite that is sure to become a staple in your home. This warm, fluffy delight, with a golden crust is perfect for any meal. Follow our easy recipe to make this delicious cornbread at home.
Ingredients
- 1 c. corn meal
- 1 c. flour
- 1 to 2 Tbsp. sugar
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 egg
- 1 c. buttermilk
- 1/4 c. bacon fat
Baking Instructions
- Stir 1/2 teaspoon baking soda into 1 cup buttermilk.
- Melt 1/4 cup bacon fat into pan you are using in the oven you are preheating.
- Mix ingredients.
- Bake at 425° for 20 to 25 minutes or until golden brown.
Calorie: 200
Total cooking time:30 minutes
Difficulty level: Easy
Nana’s Cornbread: An Encounter with the Golden Brown Delight
Well, well, well, you’re back in my kitchen, my dear friend! This time, we’re taking a nostalgic trip to Nana’s house with her legendary cornbread recipe. Oh boy, this is gonna be fun! So buckle up, grab your apron, and let’s get our hands floury.
The Lineup of Unforgettable Characters
So, our cast for today consists of some familiar faces and some not-so-familiar ones. We’ve got the corn meal and flour, the Bonnie and Clyde of baking, always together, causing delicious mayhem. Then there’s sugar and salt, the sweet and the sass, and let’s not forget the baking soda, our secret weapon. The egg’s here as well, acting as the glue that binds this mad family together.
But wait, what’s this? Buttermilk? Oh yes, my friend, buttermilk. It’s not just for pancakes anymore! And last but certainly not least, the granddaddy of all flavors, the one and only bacon fat. Is your mouth watering yet? Mine sure is.
The Buttermilk and Baking Soda Tango
Our first task is to get the buttermilk and the baking soda to dance together. Stir half a teaspoon of baking soda into a cup of buttermilk and watch as they waltz around in your bowl. It’s a real chemistry experiment, minus the lab coat.
Melting Moments with Bacon Fat
While you’re preheating your oven, it’s time to melt your bacon fat. Yes, you heard me right, bacon fat. This isn’t your ordinary cornbread, folks. We’re adding flavor with a capital F. Plus, there’s something deeply satisfying about watching the fat turn into liquid gold. Just be sure not to get too hypnotized and forget about it in the oven!
The Mixing Mayhem
Now that we’ve got our buttermilk and bacon fat ready, it’s time to get messy! Mix all your ingredients together. Don’t be shy, really get in there. Remember, cooking is not just about the end product, it’s about the journey. And sometimes, the journey involves getting flour in your hair and corn meal up your nose.
Baking the Golden Dream
Once your mixture is ready, it’s time to pop it into the oven. Set your timer for 20 to 25 minutes and watch as your cornbread turns into a golden brown masterpiece. There’s nothing quite like the smell of baking cornbread to bring back memories of Nana’s kitchen.
The Tasting Triumph
And finally, the moment of truth. The first bite. The crunch of the crust, the softness of the inside, the subtle sweetness of the corn, all enhanced by the smokiness of the bacon fat. I don’t want to say it’s a life-changing experience, but I just did.
So there it is, my friend, Nana’s cornbread. It’s a timeless classic, a tribute to the power of simple ingredients and family traditions. Sure, it’s a little messy, but isn’t that half the fun? Besides, there’s no problem that can’t be solved with a good dusting of flour and a sense of humor! Now, go forth and bake, my friend! Enjoy the chaos, the mishaps, and most importantly, the delicious cornbread at the end of it all.
