• Tommy Centola

Corn Bread

Corn bread is a popular side here in Arkansas. The main difference is the sweetness. Here, they serve a non-sweet version, In New Orleans, most people grew up with Jiffy Cornbread mix, a sweet cornbread mix. This one is a little in between.


2-3 tablespoons bacon grease

1 cup cornmeal

1/3 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon granulated sugar

1 cup buttermilk

1 egg


Preheat oven to 450℉. In a black iron skillet, heat bacon grease over medium heat. Coat the entire cooking surface with the bacon grease then remove from heat and set aside.

In a large, sift together corn meal, flour, baking powder, baking soda, salt, and sugar. Beat in milk and egg. Carefully pour most of the hot bacon grease from the skillet into the corn meal mixture and mix well. Pour batter into hot skillet and bake until browned, approximately 15-20 minutes. Remove from oven, turn out onto a plate and serve.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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