Cornbread and a Cold Glass of Milk


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

    Ingredients:
    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)
    1 egg
    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

Directions:  Cornbread
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.

Bake for 20-25 minutes until golden brown.

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!!!


Notes:  Your Thanksgiving Cornbread Dressing is only as good as your cornbread! Make sure you have a really good recipe for cornbread.


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9 comments :

  1. OH MY! I love, love, love milk 'n cawnbread! My grandpa always had a glass of it along with a 'mater biscuit for breakfast. Ahhhhhh, thanks for the memory :)

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  2. I love cornbread and I love a nice cold glass of milk but I've never had the two together like this. Interesting and I bet it's absolutely delicious!

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  3. Monica3/17/2011

    This is something my Daddy and I used to eat together while sitting on the front porch steps...back when we lived up the street from you, Kay. I still love it. Thanks for the memory.
    :)

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  4. Anonymous6/06/2011

    This comment has been removed by a blog administrator.

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  5. I have lived here in The Piney woods all my life... And all of your recipes from your mom have really stired up my memories of my grandparents (God rest there souls) and this recipe actually made me cry. As a little girl I would sit on my Papas lap and eat this.. I love it. Thank you for creating this wonderful heart felt and awesome recipes blog. Keep the old recipes coming. When the book is done let me know how I can get one. Thank you so very much... Casey

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    Replies
    1. Awe....I have to say you brought tears to my eyes reading your comment. Those are the memories that are embedded in me too :)You made my day!

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  6. I don't have a cast-iron skillet. Can I bake this in a cake pan or something? If so, what size?

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  7. Yes you can bake it in a cake pan and I would pour it in two 8" pans....or a 9x13 cake pan...and glass pyrex is ok too. You don't want to over flow....hope this helps :)

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  8. Buttermilk and cornbread is so much better than regular milk. Yum.

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