6 servings

"A well-seasoned cast-iron skillet is a must for a golden brown crust," says John Martin Taylor. Turn hot cornbread onto a plate, bottom side up, to preserve its crunchy texture.

How to Make It

Step 1

Coat bottom and sides of a 10-inch cast-iron skillet with drippings. Heat in a 450° oven.

Step 2

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

Step 3

Bake at 450° for 15 minutes or until lightly browned.

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