ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

This Ain't No Yankee Cornbread

Oxmoor House
Yield Serves 2 (4 if you're not a real cornbread fan)
An homage to her Aunt T, This Ain't No Yankee Cornbread was contributed by Tamie Cook, culinary director of Alton Brown's Good Eats program on the Food Network.

Ingredients

  • 2 tablespoons bacon drippings
  • 1 cup white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup buttermilk, or more if needed

How to Make It

  1. Place 1 tablespoon bacon drippings in a 6 1/2-inch Lodge cast iron skillet; place skillet in the oven while it preheats to 425°.

  2. Whisk together the cornmeal, baking powder, and salt in a small bowl. Whisk together the egg, buttermilk, and remaining 1 tablespoon bacon drippings in a medium bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. (The mixture should pour like pancake batter; if not, add a little more buttermilk.)

  3. Pour the batter into the hot skillet. Bake until the crust is dark golden brown, 15 to 20 minutes. Serve hot, no chaser.

The Lodge Cast Iron Cookbook