Deluxe Cornbread
1 cup cornbread mix
1/2 cup oil
3 eggs, beaten
1 teaspoon salt
1 cup cream style corn
1 cup sour cream
Mix all ingredients until moist. Pour into a greased 9" square pan. Bake at 400 degrees for 20 minutes until golden brown or a toothpick inserted comes out clean.
Old Fashioned Southern Egg Bread
2 cups water-ground corn meal
2 eggs, beaten
1/2 cup melted shortening
1 level teaspoon salt
3 level tablespoons sugar
3 level teaspoons baking powder
2 cups sweet milk
Sift corn meal, salt, and sugar in a bowl. Melt shortening in the pan you are going to bake the bread in. Add this slowly to dry mixture, alternating with the milk. Beat hard for a moment, then add beaten eggs and baking powder last. Fold this and pour in greased pan. Bake at 400 degrees for 20 to 30 minutes.
Corn Sticks
2 cups buttermilk
4 tablespoons fat
2 eggs
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
Mix dry ingredients, add beaten eggs. Slowly add milk, beating thoroughly. Add melted fat last. Grease heated stick mold and bake at 350 degrees for about 20 minutes.
Crackling Cornbread
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup lard, or oil
2 eggs
1 cup milk or buttermilk
1 cup cracklings
reserved bacon grease
Using a large iron skillet, heat reserved bacon grease on low until melted. In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter, lard, or oil, eggs, and milk or buttermilk. Stir to combine. Don’t overstir. Add the cracklins and mix through. (I didn’t crumble my cracklins up small, just used them as they came. You can crush them if you want.)
Pour cornbread mixture into the iron skillet seasoned with bacon drippings. (First tip the pan all the way around, spreading the bacon drippings to grease the sides of the skillet.) Bake in a 425-oven for 20-25 minutes.
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