Red Pepper Cornbread 1 1/2 cups of yellow cornmeal
1/2 cup of all purpose flour
1/4 teaspoon of salt
2 teaspoons of baking soda
2 teaspoons of baking powder
1 teaspoon of hot pepper flakes
1/4 cup of bacon drippings
1 cup of buttermilk
1 egg |
Instructions: Preheat your oven to 425ºF. Grease a 9 x 2 inch square baking pan with vegetable oil or shortening, or feel free to use a cast iron skillet which makes a crisper crust. Set the pan into the oven to warm for at least 5 minutes. Meanwhile, sift into a medium bowl the cornmeal, flour, salt, baking soda, and baking powder. Stir in the red pepper flakes and the bacon drippings, mixing well until well blended. Add the egg and buttermilk and beat vigorously with a wooden spoon for 30 seconds. Carefully remove the hot pan from the oven. Pour the batter into the pan and shake gently to level. Place the pan on the lower shelf in the hot oven and bake the cornbread for 20 to 25 minutes or until golden brown and a knife inserted into the center comes out clean. Remove the pan from the oven and let the bread rest in the pan for a few minutes to settle, then cut into squares or wedges. |
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