Prep 15 mins
Cook 25 mins
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."
- 2 cups cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- 1⁄4 cup bacon drippings
- 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.
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.
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.
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!