Can anyone tell me what’s wrong with this picture? Anyone?
Well, if it didn’t look like an earthquake had exploded up in it, it would probably be okay. I knew something was wrong but couldn’t put my finger on it.
I was so excited when making this cornbread. It is my blog’s six month anniversary and it has come a long way with a lot of hard work. I’m gonna be honest and tell you that while I was making this cornbread, I was also taste testing for this week’s “Thirsty Thursday” cocktail. Probably wasn’t a good idea. I forgot the eggs.
There we go. Much better. The first batch actually didn’t taste all that bad.
When I started this blog six months ago, I had no freakin’ clue what I was doing. Don’t get me wrong, I still have a TON to learn and am learning every day. I just take it one day at a time.
One of the things I didn’t do was post pictures and write with every recipe. Early recipes that do have photographs are not “food porn” for sure. But I’m gonna leave those “not so perfect” pictures up to show my slow progress. A passion for food photography has been emerging and I LOVE learning about it and trying new things. Everyone has to start SOMEWHERE, right? 🙂
And I need to sincerely thank you all for being so supportive. I have met so many wonderful people virtually and through my community through this blog. To say it has been a rewarding experience is an understatement.
On to the cornbread…(the right way)…..
This recipe from my Mom calls for bacon grease (yeah!). Now I don’t cook a lot of bacon or have bacon grease lying around in a container, so I fry up two slices of bacon in the cast iron skillet. This yields about the one tablespoon of bacon grease you’re gonna need for the cornbread. Set the bacon aside (or eat like I did) and leave the grease in the pan.
Whisk together cornmeal, baking soda, salt and baking powder.
Add buttermilk, EGGS, and bacon grease from the cast iron skillet and stir well with a large spoon to combine.
I take a paper towel and rub it all around the pan to evenly spread what’s left of the bacon grease. This helps to keep the cornbread from sticking. Don’t worry if there’s residue from the bacon–it makes it taste better :-).
Pour the mixture in the skillet and bake at 350 degrees F for 20-25 minutes.
Don’t forget the eggs. 🙂
Now, to print or save this recipe, you’re gonna have to go to this original post for Southern Skillet Cornbread. I added a photograph because it didn’t have one. This recipe is too good not to give it some photo love.
Thank you guys so much again for helping my little blog to evolve! Cheers! 🙂