Robert Pyle's Corn Bread Recipe - Cooking Index
Robert Pyle's Corn Bread Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Yellow cornmeal |
| 3 teaspoons | 15ml | Baking powder |
| 2 teaspoons | 10ml | Sugar - (optional, or to taste) |
| 1 teaspoon | 5ml | Salt |
| 2 | Eggs | |
| 1/4 cup | 49g / 1.7oz | Bacon drippings - shortening or butter, melted. |
Heat oven to 425. Mix dry ingredients together. Grease an 8" cast iron skillet and put it in the oven to heat. Beat eggs, add milk and mix, then add to dry ingredients and mix until thoroughly moistened (don't beat until smooth, just make sure that all the dry ingredients get scraped from the bottom and sides). Now stir in the melted shortening (or whatever) until there is no more floating on the surface. Pour it into the hot pan and bake until golden brown (about 20 or 25 minutes). Butter and enjoy! (For extra richness, you can add 1 extra egg with the eggs and blend in 1/4 cup heavy cream after you add the shortening (or whatever).
Submitted to the BBQ Mailing List by "Robert Pyle" <[email protected]> on Feb 9, 1999.
Source:
Tom Solomon
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