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Old-Fashioned Cornbread

Yield 8 servings


  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 cups cornmeal
  • 3 tablespoons bacon drippings, melted and divided
  • 1 egg, beaten
  • 1 teaspoon salt

How to Make It

  1. Dissolve soda in buttermilk, stirring well.

  2. Place 2 cups cornmeal in a medium mixing bowl. Add buttermilk mixture, 2 tablespoons bacon drippings, beaten egg, and salt, mixing well.

  3. Place remaining bacon drippings in an 8-inch cast-iron skillet; heat in a 425° oven 2 minutes or until very hot. Pour batter into hot skillet. Bake at 425° for 30 minutes or until golden brown. Cut into wedges, and serve hot.

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