Civil War Cornbread Food
CORN PONE
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CIVIL WAR CORNBREAD
Time 35m
Number Of Ingredients 8
Steps:
- Mix ¾ c. flour, 1 ½ c. corn meal, 2 Tbs. sugar, 1 tsp. baking powder, and 1 tsp. salt together in a mixing bowl or bucket. Fluff or sift together to combine well. Whip up 2 eggs and 1 ½ c. milk (substitute Sprite or 7Up) add to the flour mix. Stir in the shortening, ¼ c. melted, or use liquid margarine. Pour into a greased 12" Dutch oven. Bake with 10 briquettes under the bottom and 12 on top in the outdoors. Should be around 30 minutes. Add briquettes, if needed in the open air.
Nutrition Facts : Nutritional Facts Serves
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