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Ingredients
- 1 heaping tablespoon (more or less) of Crisco shortening or
- bacon fat OR up to 1/4 cup of canola oil
- 1-1/2 cups of yellow cornmeal
- 1/2 cup of White Lily self rising flour
- 3 teaspoons of baking powder
- 1 teaspoon salt
- 2 teaspoons sugar, optional
- Up to 2 cups buttermilk
- 1 egg, beaten
- 2 tablespoons of melted butter, optional
Details
Adapted from deepsouthdish.com
Preparation
Step 1
Preheat oven to 450 degrees. Add the fat of your choice to a cast iron skillet and place the skillet into the oven while it is preheating. Note: The cast iron skillet that I use for this is an 8-inch skillet. If you are using one that is larger, you will want to double the recipe. Make sure you are using very fresh baking powder and self rising flour, not all purpose flour!
Meanwhile, in a medium bowl, whisk together the cornmeal, flour, baking powder, salt and sugar; set aside. Carefully remove the skillet from the oven and swirl the hot oil around to coat. Pour the oil into dry cornmeal mixture. Add enough of the buttermilk to make batter a bit liquid and pourable - you may need more or less than 2 cups. Add one beaten egg and two tablespoons of melted butter with the batter - omit this if you are using this cornbread for cornbread dressing. Pour mixture immediately into the hot skillet; the batter should sizzle and bubble around the outside. This method will produce a tender and fluffy cornbread that has a super crunchy bottom crust and is just most excellent!
Bake at 450 degrees for about 25 minutes or until golden brown. Let cool slightly before slicing. Can turn out to a cooling rack, or cut directly out of the pan, though leaving it in the pan will tend to soften the bottom crust. Serve with lots of pure butter!
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