Mississippi Cornbread

Yield: 10 to 12 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 cups cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/4 cup plus 2 tablespoons bacon drippings

Preparation

  1. Combine cornmeal, soda, and salt; stir in eggs and buttermilk.
  2. Heat bacon drippings in a 10- inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Coat skillet well with drippings. Pour any excess melted drippings into batter, and mix well.
  3. Pour batter into hot skillet, and bake at 450° for 20 minutes or until bread is golden brown.
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