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Classic Cornbread

Classic Cornbread

Southern Living NOVEMBER 2012

  • Yield: Makes 8 to 10 servings
  • Hands-on:10 Minutes
  • Total:35 Minutes

Ingredients

  • 4 tablespoons butter, melted and divided
  • 3 tablespoons warm bacon drippings, divided
  • 1 1/2 cups stone-ground yellow cornmeal
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1 1/4 cups buttermilk
  • 1/2 cup milk

Preparation

1. Preheat oven to 450°. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast-iron skillet; heat in oven 5 minutes.

2. Meanwhile, sift together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. drippings. Pour into hot skillet.

3. Bake at 450° for 20 minutes or until golden brown and firm. Cool 5 minutes; remove from pan, and serve. Or cool completely in pan on a wire rack (about 1 hour).

Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

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