Jiffy Cornbread With Bacon Grease Recipes

Steps:

• Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
• Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 350.
• 2. Mix all ingredients together and pour into greased 9×13 baking dish. Bake for 35 minutes or until lightly brown.
• 3. NOTE: You can use fresh corn in place of the creamed corn. Use 8 oz of corn and add a couple tablespoons milk to replace the liquid from the creamed corn. Alternately you could take some of your corn and run through the food processor or blender to "cream" it.

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.