Richard Beene shares his Southern cornbread recipe

Richard Beene shares his Southern cornbread recipe

Southern Cornbread
Recipe courtesy the late restaurateur Robert “Boz” Bostock from Gnat’s Landing on St. Simons Island

This version of Southern cornbread is an easy classic, hard to mess up. The only option here is to crumble crisp bacon and add that to the mix, or on top. Otherwise, this is a classic no sugar recipe. This is called the 2-2-2 recipe which you will understand.

Ingredients:
2 cups yellow corn meal
2 cups sour cream
2 eggs
One teaspoon baking soda
One teaspoon baking powder
1 small can of creamed corn
Bacon grease
Pinch of salt

Pour the cornmeal, baking soda and baking powder into a bowl and let sit.
Add in the sour cream, eggs and creamed corn and blend by hand. Add salt.
Preheat oven to 325
Fry 6 strips of bacon in the same cast iron skillet that you plan to use for your cornbread. Set the crisp bacon aside.
With the skillet piping hot, pour the hot grease into the cornmeal mixture and stir thoroughly. (If you desire, crumble up the bacon and add to the mixture)
Gently pour the cornbread mixture back into the cast iron skillet. Smooth out and place in the oven.
Generally 50-60 minutes is plenty. Cook until golden on the top. Test it with with a wooden probe to make sure it is ready.
And now, enjoy it as a side dish or slice open, slather with butter and cover with beans of your choice.

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