Southern Bacon Fat Cornbread

"I found this recipe in Lee Lee's Recipe Box. The description to the recipe reads: "True Southern Cornbread is generally made with bacon dripping in an iron skillet - The result is a crusty bread like this one.""
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by SusieQusie photo by SusieQusie
photo by SusieQusie photo by SusieQusie
photo by SusieQusie photo by SusieQusie
Ready In:
40mins
Ingredients:
6
Serves:
8-10
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ingredients

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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.

Questions & Replies

  1. Why do you add heated oil? I've seen this before and I do this too, but I never understood why?
     
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Reviews

  1. 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!
     
  2. I've been making it like this for years, except I put in some baking powder and TBS of sugar. There is a good hint thouge, place the cast iron skillet in the oven when you preheat the oven. Pull out when oven is hot and add the bacon drippings. Pour the batter in and cook.
     
  3. This is a very easy and quick cornbread to make. I also loved making it in the cast iron skillet. My DH said this tasted like it was from the south. Made for 1,2,3 Hit Wonders 2007.
     
  4. 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!
     
  5. 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!
     
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Tweaks

  1. My grandmother made this recipe however after she heated her cast iron skillet and poured in batter, she browned bottom on top of stove and when batter started popping bubbles she then placed in oven, best cornbread ever!!!
     
  2. I exchange the bacon grease with Avocado oil for a heart friendly version, but still very good! I used "Avocado oil because of the VERY HIGH smoke point and health benefits.
     
  3. 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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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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