When I came into the Little family, I was use to eating Southern Buttermilk Cornbread. Needless to say the longer I was in the family the more I began to have a taste for sweet cornbread. Traditionally, sweet cornbread contains equal portions of flour and yellow cornmeal with a liberal amount of sugar. There is one thing that has not changed since I came into the family and that is my affection for a late night snack of a cold glass of Milk and Cornbread.
The Little's Cornbread Recipe
1 cup yellow cornmeal
1 cup flour
2-4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk (I use buttermilk)
5 tablespoons bacon grease, or vegetable oil, divided
Ingredients: Milk and Cornbread
crumbled cornbread, enough to fill a cold glass
milk, as much that will fill the glass
Preheat oven to 425 degrees.
In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
Add milk, egg and two tablespoons bacon grease. Stir until all is mixed well, but not too long.
Heat large iron skillet in the oven with 3 tablespoons bacon grease until grease is hot but not smoking.
Pour cornbread mixture in hot iron skillet and return to the oven.
Cold Glass of Milk and Cornbread Recipe
Directions: Cornbread and Milk
Take a cold glass right out of the freezer that has been chilling, then loosely crumble up cornbread (recipe above) inside of the glass to the top. Add enough cold milk to the rim. Sit back and enjoy!!!