Prep Time
10 Mins
Bake Time
45 Mins
Cool Time
1 Hour
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 450°. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.

Step 2

Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.

Step 3

Bake at 450° for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325°.

Step 4

Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper.

Step 5

Bake at 325° for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day.

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