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Real Skillet Cornbread

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Recipe source: Epicurious

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Ingredients

  • 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

Details

Servings 8

Preparation

Step 1

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.

Variation: You can replace the bacon drippings with 2 tablespoons of butter and 2 tablespoons of vegetable oil, although the crust will not be as crisp or flavorful. Do not preheat the butter and oil in the oven or they will burn. Instead, heat them on top of the stove until the butter stops foaming and the oil is sizzling hot, just before adding the batter.

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