SOUTHERN STYLE SKILLET CORNBREAD

SOUTHERN STYLE SKILLET CORNBREAD image

Categories Bread

Number Of Ingredients 9

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4 teaspoons bacon fat, or 1 teaspoon oil and 1 tablespoon melted butter
1 cup corn meal (gluten free corn meal is available)
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder (not all brands are gluten free, so read labels carefully)
1/4 teaspoon baking soda
1/3 cup water
3/4 cup buttermilk
1 egg

Steps:

Preheat oven to 450 degrees. Place bacon fat, or vegetable oil/butter mixture in the skillet and place it in the oven to preheat. Set aside 1/3 cup of the corn meal in a medium bowl. In a small bowl, combine the remaining 2/3 cup corn meal, sugar, salt, baking powder, and baking soda; set aside. Bring the water to a rolling boil. Once boiling, quickly add the water to the 1/3 cup of corn meal in the medium bowl, stirring to form a thick paste. Slowly whisk in the buttermilk, being sure to get rid of any lumps that form. Next, whisk in the egg until combined. Finally, stir int he dry ingredients until just incorporated. Carefully, remove the skillet with the fat in it from the oven and pour the fat into the batter, stirring until incorporated. Pour into the preheated skillet and bake until golden brown (about 20 minutes for an 8-inch skillet, Immediately smear the tops with butter after removing from the oven and allow to cool for at least 15 minutes before serving.