Nana's Cornbread

With a name like "Nana's cornbread" you know you are in for a true southern treat. This recipe is simple enough for any beginner cook but doesn't disappoint.
Makes 10 to 12 servings


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2 tablespoons bacon drippings
2 cups self-rising yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
2 large eggs
1 1/2 cups buttermilk, well shaken


Prep: 10 Minutes
Bake: 25 Minutes

1. Preheat oven to 400°. Pour bacon drippings into a 10-inch cast-iron skillet, and place in oven.

2. Combine cornmeal, sugar, and baking soda in a large bowl. Mix eggs and buttermilk in a separate bowl, stirring well. Add buttermilk mixture to dry ingredients. Add 1 tablespoon hot bacon drippings, and stir just until moistened. Swirl remaining 1 tablespoon bacon drippings around skillet to coat evenly; pour batter into hot skillet.

3. Bake at 400° for 25 to 30 minutes or until golden brown. Invert onto a cooling rack to cool slightly. Cut into wedges, and serve warm.

Created date

January 2007