Moist and delicious. It was wonderful with Kale and Sausage Soup. Did not need dessert, just had another piece of cornbread.
This Ain't No Yankee Cornbread
- 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
- 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.
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