Skillet Cornbread

Recipe from

Southern Living


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.