Southern-Style Cornbread
30 minMakes one 8-inch skillet
A crispy-edged cornbread made with stone-ground cornmeal, buttermilk, and bacon fat, baked in a cast-iron skillet until golden.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepPlace 8-inch cast-iron skillet with bacon fat in oven to heat | ||||||
| 4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil | Heat skillet in oven until very hot | Stir in hot fat, pour into skillet | Bake 450°F / 230°C, 20 min until golden | Turn onto rack, cool 5 min, serve | ||
| 80 g yellow cornmeal, preferably stone ground | Pour boiling water into cornmeal, stir to mush | Whisk in buttermilk & egg until smooth | Stir in dry ingredients until just moistened | |||
| 80 ml water (rapidly boiling) | ||||||
| 180 ml buttermilk | ||||||
| 1 large egg, beaten lightly | ||||||
| remaining yellow cornmeal, preferably stone ground | ||||||
| 2 teaspoons granulated sugar | ||||||
| 1/2 teaspoon table salt | ||||||
| 1 teaspoon baking powder | ||||||
| 1/4 teaspoon baking soda | ||||||
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