With a name like "Nana's cornbread" you know you are in for a true southern treat. This recipe is simple enough for any beginner cook but doesn't disappoint.

Sara Foster & Scott Howell
Recipe by MyRecipes January 2006

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Recipe Summary

prep:
10 mins
bake:
25 mins
total:
35 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Pour bacon drippings into a 10-inch cast-iron skillet, and place in oven.

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  • Combine cornmeal, sugar, and baking soda in a large bowl. Mix eggs and buttermilk in a separate bowl, stirring well. Add buttermilk mixture to dry ingredients. Add 1 tablespoon hot bacon drippings, and stir just until moistened. Swirl remaining 1 tablespoon bacon drippings around skillet to coat evenly; pour batter into hot skillet.

  • Bake at 400° for 25 to 30 minutes or until golden brown. Invert onto a cooling rack to cool slightly. Cut into wedges, and serve warm.

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