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SOUTHERN CORNBREAD
Southern Cornbread
This is true Southern cornbread, no sugar or flour included. If you live north of the the Mason-Dixon (or if you didn't grow up on it), you probably won't like it.
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INGREDIENTS
- 1 tablespoon bacon fat, or vegetable oil or shortening
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 450 degrees.
Place bacon fat (or fat of choice) into a 9" cast iron skillet (usually square, but round works, too).
Put pan into oven to heat.
Blend dry ingredients.
Mix wet ingredients and add to dry.
Mix until just combined -- a few lumps are okay.
Remove hot pan from oven and pour in batter. It should sizzle.
Bake until golden brown (approximately 15-20 minutes).
RECIPE BACKSTORY
This is true Southern cornbread, no sugar or flour included. If you live north of the the Mason-Dixon (or if you didn't grow up on it), you probably won't like it.
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