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Skillet Cornbread

Yield 6 servings
"A well-seasoned cast-iron skillet is a must for a golden brown crust," says John Martin Taylor. Turn hot cornbread onto a plate, bottom side up, to preserve its crunchy texture.


  • 2 teaspoons bacon drippings
  • 1 large egg
  • 2 cups buttermilk
  • 1 3/4 cups white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

How to Make It

  1. Coat bottom and sides of a 10-inch cast-iron skillet with drippings. Heat in a 450° oven.

  2. Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in baking powder, soda, and salt. Pour batter into hot skillet.

  3. Bake at 450° for 15 minutes or until lightly browned.