REAL SKILLET CORNBREAD

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Real Skillet Cornbread image

Provided by Sheri Castle

Categories     Bread     Dairy     Breakfast     Brunch     Side     Bake     Dinner     Meat     Bacon     Cornmeal     Buttermilk     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

4 tablespoons bacon drippings
1 1/2 cups coarse or medium stone-ground cornmeal
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 1/2 cups well-shaken buttermilk

Steps:

  • 1 Place the drippings in a 9-inch cast-iron skillet. Place the skillet in the oven as the oven preheats to 450°F.
  • 2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.
  • 3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes. Serve hot.

*** Explore more Real Skillet Cornbread Recipes »

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