Southern Bacon Fat Cornbread
photo by Lavender Lynn
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- 1⁄4 cup bacon drippings
directions
- Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
- Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
- Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.
Reviews
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The only complaint is she left out what size skillet she used. I've used a 10" skillet. Out side of that, it is great southern cornbread. And NO, cornbread shouldn't have sugar in it. LOL! Northern Cornbread (cake) has sugar in it. This corn bread is perfect for a southern favorite - Cornbread & milk as well as Cornbread and white beans or pinto beans. This is great for southern cornbread dressing as well!
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This is the best!! Certain parts of the South do not eat "sweet cornbread." If I want sweet, I'll eat cake! I personally like it so tart you know it is made with Buttermilk. If you can't get stone ground or coarse corn meal, just substitute 1/2 cup of grits for same amount of corn meal. After all, it's all corn!
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This is the *real* thing - just like Mom used to make! It is crusty on the bottom & sides with a tender, light crumb. I halved the recipe and used my little 6-inch cast iron skillet that I inherited from her. Baking time - was 18 minutes at 425º in my hot-running convection oven. Truly a gem of a recipe that I'll use over & over again! My thanks to you and Lee Lee!
Tweaks
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This is the best!! Certain parts of the South do not eat "sweet cornbread." If I want sweet, I'll eat cake! I personally like it so tart you know it is made with Buttermilk. If you can't get stone ground or coarse corn meal, just substitute 1/2 cup of grits for same amount of corn meal. After all, it's all corn!
RECIPE SUBMITTED BY
Bev I Am
United States
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