Description
Make classic Southern cornbread with crispy edges and a moist interior using a preheated cast iron skillet and bacon grease.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup bacon grease or vegetable shortening
- 1 large egg
- 1 1/2 cups buttermilk
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the bacon grease or shortening in a 10-inch cast iron skillet and place the skillet in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, baking soda, salt, and pepper.
- In a separate bowl, lightly beat the egg, then whisk in the buttermilk.
- Pour the wet ingredients into the dry ingredients. Mix briefly until just combined; do not overmix the batter.
- Carefully remove the hot skillet from the oven. The grease should be shimmering hot. Immediately pour the batter into the hot skillet. The batter should sizzle when it hits the hot fat.
- Return the skillet to the oven. Bake for 20 to 25 minutes, or until the top is golden brown and a wooden pick inserted near the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving.
Notes
- For extra crispy edges, ensure the bacon grease is smoking hot before you pour in the batter.
- If you do not have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
- This cornbread pairs well with chili or greens.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 45