Real Cornbread
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450 degrees
2
Put the drippings in a 9-inch cast iron skillet
3
Place the skillet in the oven and let the drippings heat while you prepare the batter
4
In a big bowl, mix the cornmeal, salt, and baking soda
5
Add the egg and buttermilk, and stir until just blended
6
The drippings should be good and hot, but not smoking, by now
7
Carefully remove the skillet from the oven and swirl gently to coat it with drippings
8
Pour the rest of the drippings into the batter
9
It should crackle and pop
10
Mix quickly and lightly, just to blend, then pour the batter into the skillet and put it back in the oven
11
Bake 20 to 25 minutes, until the bread is set in the middle, the edges are browned, and the top crust is golden
12
Serve hot, cut into wedges and lifted straight out of the skillet
13
If you prefer, turn the skillet upside down and let the cornbread slip out on a big plate
14
If your cast-iron is seasoned well, it will do so easily