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Nana's Cornbread

Prep time 10 mins
Bake time 25 mins
Yield Makes 10 to 12 servings
With a name like "Nana's cornbread" you know you are in for a true southern treat. This recipe is simple enough for any beginner cook but doesn't disappoint.


  • 2 tablespoons bacon drippings
  • 2 cups self-rising yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 1/2 cups buttermilk, well shaken

How to Make It

  1. Preheat oven to 400°. Pour bacon drippings into a 10-inch cast-iron skillet, and place in oven.

  2. Combine cornmeal, sugar, and baking soda in a large bowl. Mix eggs and buttermilk in a separate bowl, stirring well. Add buttermilk mixture to dry ingredients. Add 1 tablespoon hot bacon drippings, and stir just until moistened. Swirl remaining 1 tablespoon bacon drippings around skillet to coat evenly; pour batter into hot skillet.

  3. Bake at 400° for 25 to 30 minutes or until golden brown. Invert onto a cooling rack to cool slightly. Cut into wedges, and serve warm.