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Skillet Cornbread

Yield Makes 6 servings

Ingredients

  • 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
  • Butter

How to Make It

  1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.

  2. Whisk together buttermilk and egg. Add cornmeal, stirring well.

  3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.

  4. Bake at 450° for 15 minutes. Serve with butter.

  5. Note: This recipe is adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor.