Once I decided to start this blog I reached out to my mom to send me any and all family recipes that she had. One of which, was her grandmother’s (Granny as we called her) cornbread recipe. I decided to take it and make a few tiny little tweaks and then fry them up as little pancakes to serve with my bacon jam!
what you need:
- 1 cup yellow cornmeal
- 1/3 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 T sugar
- 1 tsp salt
- 1 egg
- 1 cup buttermilk
- 2 tsp bacon fat vegetable oil works as well, but bacon fat is preferred!!
- special equipment needed: cast iron skillet
what you need to do:
- Heat your bacon fat or oil in your skillet over medium heat.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt.
- Create a well/hole in the middle of the dry ingredients, add your egg.
- Using a fork, beat the egg inside of the well and then gradually incorporate the dry ingredients.
- Add the milk, and stir until combined. Make sure that all of the dry ingredients are moistened but do NOT overmix.
- Test your oil to make sure it is hot enough by dropping a little tiny bit of batter into the skillet, if it bubbles and sizzles, it is ready.
- Using a 1/4 cup, pour batter into the pan, using the measuring cup to press and shape the batter into a cute little circle.
- I was able to fit about 3 cakes at a time comfortably, but be careful to not overcrowd your skillet.
- Once the batter develops several little bubbles, it is time to flip.
- Flip over and cook about 30 – 45 seconds or until cake is lightly browned and cooked.
- It is okay if your first few do not come out perfect, practice makes perfect!!!!
- If your skillet gets dry, add a bit more bacon fat or oil and swirl around to coat the pan.
- To serve, top each pancake with a thick swab of butter, layer on top of each other, and scoop on about a tablespoon of the warmed bacon jam! Cover in maple syrup. Voila!
