{"id":303,"date":"2016-01-03T16:05:07","date_gmt":"2016-01-04T00:05:07","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=303"},"modified":"2016-01-03T17:39:29","modified_gmt":"2016-01-04T01:39:29","slug":"cornbread","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=303","title":{"rendered":"Cornbread"},"content":{"rendered":"<p><strong>Southern-Style Cornbread<br \/>\n<\/strong>by Ann M. Evans<\/p>\n<p>Southerners do not make sweet cornbread, at least not those I grew up around in the summers I spent in Chapel Hill, North Carolina. My dad, a Yankee, used bacon grease in just about everything, including his cornbread, so I do too. Many Southern recipes for cornbread use more cornmeal than this recipe calls for and less flour, but they have better cornmeal available to them at a retail level. You can order great cornmeal, as well as grits, rice and field peas from Anson Mills, <a href=\"http:\/\/www.ansonmills.com\">www.ansonmills.com<\/a>. I raise bees, so I serve this with butter and honey.<\/p>\n<p>1 cup yellow cornmeal<br \/>\n\u00be cup flour<br \/>\n2 teaspoons baking powder<br \/>\n\u00bd teaspoon kosher salt<br \/>\n1 cup buttermilk (low or non-fat milk can be used as a substitute)<br \/>\n2 eggs, beaten<br \/>\n2 tablespoons melted bacon fat, canola or other vegetable oil plus \u00bd teaspoon for greasing the pan<br \/>\nButter and honey for table (optional)<\/p>\n<p>Preheat the oven to 425 degrees. Grease an 8-inch square cake pan.<\/p>\n<p>Mix the cornmeal, flour, baking powder, and salt in a large bowl.<\/p>\n<p>Add the buttermilk, eggs and bacon fat or vegetable oil and mix well.<\/p>\n<p>Pour into the greased pan. Place the pan in the hot oven and bake for 20 minutes.<\/p>\n<p>Remove from oven and cool. Cut into squares.<\/p>\n<p>Serves 8<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Southern-Style Cornbread by Ann M. Evans Southerners do not make sweet cornbread, at least not those I grew up around in the summers I spent in Chapel Hill, North Carolina. My dad, a Yankee, used bacon grease in just about everything, including his cornbread, so I do too. Many Southern recipes for cornbread use more &hellip; <a href=\"http:\/\/annmevans.com\/?page_id=303\" class=\"excerpt-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"yes","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/303"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=303"}],"version-history":[{"count":3,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/303\/revisions"}],"predecessor-version":[{"id":308,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/303\/revisions\/308"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}