Old-Fashioned Cornbread

Oxmoor House
8 servings


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1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 cups cornmeal
3 tablespoons bacon drippings, melted and divided
1 egg, beaten
1 teaspoon salt


Dissolve soda in buttermilk, stirring well.

Place 2 cups cornmeal in a medium mixing bowl. Add buttermilk mixture, 2 tablespoons bacon drippings, beaten egg, and salt, mixing well.

Place remaining bacon drippings in an 8-inch cast-iron skillet; heat in a 425° oven 2 minutes or until very hot. Pour batter into hot skillet. Bake at 425° for 30 minutes or until golden brown. Cut into wedges, and serve hot.

Created date

February 2010