Prep 10 mins
Cook 25 mins
This is some of the best southern cornbread in the world. As we say in the south, it'll make you slap your mama.
- 4 cups cornmeal
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 4 eggs, beaten
- 4 cups buttermilk
- 1⁄3 cup bacon drippings
- 1 cup cracklings
- Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk.
- Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well.
- Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.
nice and moist but not my favorite.
Sooo easy...and taste just like grandma's
Very good cornbread. Easy to fix and very tasty. I would cut back on the buttermilk but other than that it was great.