Corn: Old Fashioned Corn Bread

Corn: Old Fashioned Corn Bread
Nothing like corn bread baked in a cast iron pan. Amazing how much difference there is. You don’t have to use the bacon, butter can work, but in the south, bacon is a must.

Corn: Old Fashioned Corn Bread
  • 2 T. bacon drippings
  • 2 cups popcorn, freshly ground
  • 2 cups amaranth, freshly ground
  • ½ cup sugar
  • 1 t. salt
  • 2 T. Rumfords baking powder
  • 2 cups buttermilk
  • 2 eggs
  • ½ cup canola oil
  1. Place a large cast iron skillet on stove over high heat or in preheated 400 degree oven with the bacon drippings.
  2. Whisk all of the other ingredients together in a mixing bowl.
  3. When skillet is very hot, remove from heat or from oven and pour in the batter.
  4. Place in 400 degree oven for about 15-20 minutes.