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Skillet Cornbread

Yield 6 servings
If you love to crumble cornbread into buttermilk and eat it with a spoon, this is a great recipe for the job.

Ingredients

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

How to Make It

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

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

  3. Bake at 450° for 15 minutes or until cornbread is golden.