I get tired of sugary cornbread - that stuff is for the kids; this is serious grown-up cornbread. You can always serve it with whipped honey butter if you can't pass up the sugar! I love that it contains no flour, so the gluten-free people in your family can enjoy it, too. This is a perfect cornbread for making your own dressing. I used yellow cornmeal too. It's just my preference. Yum.
- 2 to 3 teaspoons bacon drippings or vegetable oil
- 2 cups buttermilk
- 1 large egg
- 1 3/4 cups white cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
- Whisk together buttermilk and egg. Add cornmeal, stirring well.
- Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
- Bake at 450° for 15 minutes. Serve with butter.
- Note: This recipe is adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor.
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