Southern Cornbread

Fantastic moist cornbread. I use a tbls. of bacon fat in the bottom of a preheated skillet before pouring this amazing batter in!

Hi Paula, I use bacon grease instead of shortening. I also pour the melted bacon grease into my batter just before I pour it in the hot skillet. The grease gives the cornbread such a wonderful flavor, and the hot skillet makes a nice crispy crust. I use this corn bread for my cornbread stuffing at Thanksgiving. I also like it served with a bowl of collard greens and a big ol' glass of icy cold buttermilk! I also double this recipe so I have a nice thick corn bread to slather the butter on. In response to the person who didn't like this recipe, you must not be from the South. We NEVER, EVER put sugar in our cornbread. Darrell, you gave the best advice for seasoning the pan. Mine is a hand me down from my Grandma. But I had to season a new one a few years back for a friend.

Hello there Paula; I was at two of my stores Acme fresh market and Walmart. I was at the the bakery isle and behold I saw Gold Medal self-rising flour. i thought that they only do All purpose flour,but i didn't know that Godld maedal made self-rising flower.So I got it sorry for thinking that there was no such thing as self-rising flour. Now I know. God bless you Paula Your're the best.