On Monday, June 6, 2016 at 5:56:45 PM UTC-5, sf wrote:
>
> On Mon, 6 Jun 2016 20:24:50 GMT, "l not -l" > wrote:
>
> > What!!! You mean all cornbread isn't made with buttermilk? 8-) I do
> > know people make cornbread many different way; but, I don't think I have
> > ever had cornbread that wasn't made with buttermilk. The recipe I use is
> > buttermilk, eggs, coarse ground corn grits, salt and bacon fat.
>
> I'm telling you, it's true! You can actually find cornbread recipes
> that call for regular milk on the internet.
>
> I agree with all of the above except the bacon fat and the only reason
> why is because I never remember to try it. I will one of these
> days... but I'll probably start with half/half because I think the
> flavor of bacon often overpowers the dish it's used in.
>
> sf
>
>
I made my skillet of cornbread with plain milk yesterday
as I had no buttermilk. I don't think my mother ever made
cornbread with buttermilk; wasn't something that was stocked
in the refrigerator.

Also, you'll only be using a small amount of bacon fat; a
tablespoon or less. That's used for flavor, yes, but mainly
to grease the skillet. I don't know about others here, but
I put my bacon fat in the skillet and in the oven it goes to
get rip roaring hot before I pour that cornmeal batter in it.