Cornbread recipe?

I am looking for a cornbread recipe. My husband loves it and I'd like to make some for him. He likes the normal sweet cornbread.





But also.. I remember as a kid I ate cornbread a couple times that was not sweet.. it was more buttery.. and I loved it.. does anyone know a recipe that is not sweet?Cornbread recipe?
Your Ingredients:





6-tbsp bacon drippings


3-cups yellow corn meal


1/4-cup all-purpose flour


1-tbsp baking powder


1-tsp baking soda


1-tsp salt


3-tbsp melted butter


3 eggs


1-1/2 cups buttermilk (more or less)


3-tbsp (additional) melted butter





PREHEAT oven to 450-degrees F.





PLACE the 6-tbsp of bacon drippings in a 10-12” cast-iron skillet and let it melt in the oven for a couple of minutes. (or you can use a 9×13” baking pan)





REMOVE from oven (please don’t forget about it!) and place the skillet on top of the stove. Swirl the drippings around in the pan to make sure that the entire pan and sides are covered.





IN a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.





USING a wire whisk, blend dry ingredients thoroughly.





MAKE a well in the center of the cornmeal mixture and pour in the melted bacon drippings and melted butter. Using a fork, mix it a bit with a little of the surrounding cornmeal mixture. You want to cool off the drippings before you add the eggs.





ADD the eggs and break them up with the fork.





USING a wooden spoon, begin adding the buttermilk and stir until you have a nice thick batter. The batter shouldn’t be too thick or as thin as pancake batter, but somewhere in between.





POUR the batter into the prepared skillet and bake until an inserted toothpick comes out clean, about 20-30 minutes.





REMOVE from oven and allow cornbread to rest for a couple of minutes.





PLACE a plate over the top of the skillet and invert the bread onto the plate. If it sticks, just run a small knife around the edges. Drizzle the remaining melted butter over the entire top of the cornbread and allow to rest.





Always Enjoy!





YourSmilingChef


http://www.yoursmilingchef.comCornbread recipe?
SWEET CORNBREAD





2 eggs


1 c. sugar


1/2 tsp. salt


1 c. oil


3 c. flour


1 c. milk


1 1/2 tsp. baking powder


3/4 c. cornmeal


1 tsp. vanilla





Mix eggs and sugar; add salt and oil. Add rest of ingredients. Beat well. Put in 4 small bread loaf pans. Bake at 350 degrees for 35 minutes.





SAVORY CORNBREAD





2 heaping tablespoons butter flavored Crisco


2 eggs


2 cups cornmeal, yellow or white


1 cup all purpose flour


1 teaspoon sugar


whole milk


1/2 teaspoon salt


1/2 teaspoon pepper


1 10'; cast iron skillet





Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well.


In the skillet, melt shortening. Move the skillet around until well coated.





Pour the remainder into the batter and mix. Pour the batter into the skillet.





Bake at 375 for 40 minutes or until light brown.





*Cornbread will not stick to a seasoned skillet.
I use Jiffy corn bread mix. You can make it like the directions tell you to, which is basic. You can take a stick of butter (unsalted) and lightly run over the top when you remove the corn bread from the oven, that will help give it that buttery flavor. For a sweeter taste, add a touch of vanilla extract and a touch of sugar. Hope this helps answer your question.
old fashioned cornbread


1 cup self rising cornmeal mix


1/2 cup self rising flour


3/4 cup margarine


2 eggs


1 1/2 tsp. sugar


1 3/4 cup buttermilk


mix all ingredients in a bowl and mix together, pour into a greased 9 by13 inch baking pan. bake at 400 for 20-30 minutes or until golden brown
ugh. sweet cornbread is Not ';normal'; cornbread. unless you are Northern. here in the South, real cornbread is buttery with a crisp crust. to get the crispness, melt a hunk of butter in a round pan as you pre-heat your oven. then pour the batter into this pan of melted butter. The butter gives it the crispy crust all the way around. An iron skillet is best, but an 8'; round cake pan will do.





To compromise with your husband, a buttermilk recipe is good, but not as sweet as using sugar.





My favorite recipe is the one on the side of a bag of Martha White corn meal. Just remember, any recipe that you use, leave out the sugar!