Tuesday, November 18, 2008

Lafayette Reynold's 'Bad Juju' Cornbread

Southern Corn Bread Recipe

1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 Tbsp bacon drippings (warmed to liquid)
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can
*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

1 Preheat oven to 350°F.

2 Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.

3 Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.

Makes 8 servings.