Chili craves it; soup just isn't the same without it; your family demands it! Southern cornbread is here w/ bacon drippings and sweet corn flavor.
Servings 9 slices
- 2 tablespoons bacon drippings
- 1 3/4 cups cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
Preheat oven to 425 degrees.
Add bacon drippings to a 9-inch cast iron skillet and heat in oven 5 minutes.
In a mixing bowl, whisk together cornmeal, flour, sugar, baking soda, and salt until evenly combined. Make a well in the center and add eggs, buttermilk, and vegetable oil to the well. Stir everything together just until dry ingredients are moistened.
Using a hot pad, remove skillet from oven. Swirl the bacon drippings in the pan to coat the sides and cover the bottom. Pour batter into batter into hot skillet.
Bake for 16-18 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean (do not overbake or cornbread will be dry!).
Allow cornbread to sit for 10 minutes and cut in skillet or invert onto a plate and serve.
Serving: 1slice | Calories: 257kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 444mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 126IU | Calcium: 54mg | Iron: 1mg