🫙 From the Spice Rack
Cornbread
Classic cast-iron skillet cornbread — no sugar, baked in sizzling bacon drippings for a crackly golden crust.
sideeasy
Cook25 min
Serves8
Ingredients8 items
Ingredients
- 2cupsyellow cornmeal
- 1/2cupall-purpose flour
- 1tspsalt
- 1tbspbaking powder
- 1/2tspbaking soda
- 1egg
- 1.5cupsbuttermilk
- 3tbspbacon drippings or shortening
Directions
- 1
Place bacon drippings in a 10-inch cast iron skillet. Put skillet in oven and preheat to 425°F.
- 2
Whisk together cornmeal, flour, salt, baking powder, and baking soda in a large bowl.
- 3
Beat the egg with buttermilk. Pour into the dry ingredients and stir just until combined — don't overmix.
- 4
Carefully pull the hot skillet from the oven. Swirl the melted fat to coat the sides.
- 5
Pour the batter into the sizzling skillet. It should sizzle when it hits.
- 6
Bake 20-25 minutes until golden on top and pulling away from the sides.
- 7
Let cool 5 minutes in the skillet, then flip onto a cutting board. Cut into wedges.