georgiarose
Well-known member
It sounds scrumptious! TIA!
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Richard, will you please post your buttermilk chive cornbread recipe?
- Thread starter georgiarose
- Start date
richard-in-cincy
Well-known member
REC: Buttermilk Chive Cornbread
1 cup white cornmeal
1 cup yellow cornmeal
1/2 c. flour
1 tsp. salt
1 heaping tsp. baking powder
1/2 heaping tsp. soda
2 cups buttermilk
2 eggs, beaten
4 tbls. bacon grease.
1/4 cup of dried chives
Fry 1/2 pound of bacon slowly in a castiron skillet. Remove bacon. Keep skillet on burner to keep hot while you mix the cornbread. Remove 4 tbls. of grease to cool while you assemble the cornbread and stir in at the last minute.
Mix soda into the buttermilk. Toss all of it into a bowl and do a quick stir.
Meanwhile, your oven is 450F. and the bacon skillet is smoking hot.
Pour the batter into the scalding hot bacon fat. It should be bubbling in the pan as you put it into the oven for the proper crust.
Bake for 25-30 minutes, or until golden brown.
The crust on this cornbread is to die for. It's crispy golden brown wondrousness.
We used to make this with real full-cream clabbered milk on the farm, but alas, that is so hard to do these days.
Optional, stir in a cup of shredded cheddar cheese.
1 cup white cornmeal
1 cup yellow cornmeal
1/2 c. flour
1 tsp. salt
1 heaping tsp. baking powder
1/2 heaping tsp. soda
2 cups buttermilk
2 eggs, beaten
4 tbls. bacon grease.
1/4 cup of dried chives
Fry 1/2 pound of bacon slowly in a castiron skillet. Remove bacon. Keep skillet on burner to keep hot while you mix the cornbread. Remove 4 tbls. of grease to cool while you assemble the cornbread and stir in at the last minute.
Mix soda into the buttermilk. Toss all of it into a bowl and do a quick stir.
Meanwhile, your oven is 450F. and the bacon skillet is smoking hot.
Pour the batter into the scalding hot bacon fat. It should be bubbling in the pan as you put it into the oven for the proper crust.
Bake for 25-30 minutes, or until golden brown.
The crust on this cornbread is to die for. It's crispy golden brown wondrousness.
We used to make this with real full-cream clabbered milk on the farm, but alas, that is so hard to do these days.
Optional, stir in a cup of shredded cheddar cheese.
georgiarose
Well-known member
Thanks so much Richard!
The basic recipes looks very similar to the one my mother always made. She didn't use bacon grease, but she did slather the top of the cornbread with butter as soon as it came out of the oven in her cast iron skillet. I still use that same skillet today.
I'll be trying this out very soon. Thanks again for posting it for me.
The basic recipes looks very similar to the one my mother always made. She didn't use bacon grease, but she did slather the top of the cornbread with butter as soon as it came out of the oven in her cast iron skillet. I still use that same skillet today.
I'll be trying this out very soon. Thanks again for posting it for me.
richard-in-cincy
Well-known member
You are welcome...Bacon fat is our friend!