Follow these steps for perfect results
self rising corn meal
cream style corn
whole kernel corn
drained
cheddar cheese
vegetable oil
milk or buttermilk
eggs
beaten
bacon drippings
Preheat oven to 400°F (200°C).
In a large bowl, combine self-rising cornmeal, cream style corn, drained whole kernel corn, cheddar cheese, vegetable oil, and milk or buttermilk.
Add beaten eggs to the bowl and mix well until combined.
Place bacon drippings in a 9 x 9 inch pan or black skillet.
Heat the pan in the preheated oven until the drippings cover the bottom of the pan.
Pour the cornbread batter into the hot pan, spreading evenly.
Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Expert advice for the best results
For a spicier cornbread, add chopped jalapenos to the batter.
Serve with honey or butter.
Everything you need to know before you start
10 minutes
Can be prepared ahead of time and baked just before serving.
Serve warm, sliced into squares or wedges.
Serve as a side dish with chili or barbecue.
Serve with a dollop of sour cream or butter.
Complements the savory flavors.
Clean and refreshing.
Discover the story behind this recipe
A staple in Southern cuisine.
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