Real Skillet Cornbread
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Bacon (drippings)1 cup
All-Purpose Flour1 tsp
Kosher Salt1 tsp
Baking Powder1 tsp
Baking Soda1 large
Egg (lightly beaten)1.5 cups
Buttermilk (well-shaken)Directions:
1
1 Place the drippings in a 9-inch cast-iron skillet
2
Place the skillet in the oven as the oven preheats to 450°F
3
2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl
4
In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended
5
3 Remove the skillet from the oven and scrape in the batter
6
It will sizzle and pop, so be careful
7
Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes
8
Serve hot
9
1 Place the drippings in a 9-inch cast-iron skillet
10
Place the skillet in the oven as the oven preheats to 450°F
11
2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl
12
In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended
13
3 Remove the skillet from the oven and scrape in the batter
14
It will sizzle and pop, so be careful
15
Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes
16
Serve hot