Southern Skillet Cornbread¶
 Serves |
 Total Time |
|---|---|
| 8 | 45 minutes |
Ingredients¶
0.25 cup (56 g) bacon drippings
2 cups (276 g) self-rising cornmeal mix
0.5 tsp (3 g) baking soda
2 large (100 g) eggs (lightly beaten)
1.5 cups (340 g) buttermilk
some butter (for serving)
Cookware¶
1 oven
1 9-inch cast-iron skillet
1 bowl- 1 separate bowl
- 1 serving plate
Instructions¶
Step 1¶
Prepare Skillet: Preheat oven to 425°F. Place bacon drippings in a 9-inch cast-iron skillet; heat in the oven for 5 minutes.
Step 2¶
Prepare Cornbread Batter: Combine the self-rising cornmeal mix and baking soda in a bowl; make a well in the center of the mixture. In a separate bowl, stir together the eggs and buttermilk. Add the wet ingredients to the dry mixture, stirring just until moistened.
Step 3¶
Incorporate Drippings: Remove the hot skillet from the oven and tilt it in all directions to coat the bottom thoroughly. Pour the hot drippings into the batter and whisk to blend.
Step 4¶
Bake: Pour the batter into the hot skillet. Bake at 425°F for 27 minutes or until golden brown.
Step 5¶
Serve: Invert the cornbread onto a serving plate and cut into wedges. Serve hot with butter.
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