The best delicious Louise Frazier's Southern Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Louise Frazier's Southern Corn Bread recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Louise Frazier's Southern Corn Bread.
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1 1/2 c Cornmeal; stone ground
3 tb Flour
2 tb Sugar
3 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1 c Buttermilk
2 Eggs; well beaten
4 tb Dripping
Preheat the oven to 350F. Combine the dry ingredients and stir in the wet.
Pour the mixture into a lightly buttered 8″ square pan and bake for 40
minutes, checking after 30. This is a dense, chewy cornbread and serves 6
to 8. Again, substitutions can be made: skim buttermilk, Egg Beaters, and
butter substitutes for the dripping and to grease the pan. Do try to find
stone ground cornmeal, though. It gives the cornbread a wonderful flavor
and texture. The batter may also be fried in a large pan on to p of the
stove, flipping it over so both sides are crunchy.
Yields
8 Servings
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