Southern-Style Skillet Cornbread

Name: Southern-Style Skillet Cornbread
Yield: Serves 6
Cuisine: American
Ingredients: 1½ cups white or yellow stone-ground cornmeal; 1 cup buttermilk; 1 tablespoon sugar; ¼ cup melted butter; ¾ cup all-purpose flour; 1 large egg; ¾ teaspoon salt; ¼ cup rendered bacon fat; ½ teaspoon baking soda; 2 teaspoons baking powder

Preparation info

Serves
6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

To go all the way Southern style, one can make “cracklin’ bread,” a cornbread into which the “cracklins” or crunchy bits of pork left over in the rendering pots are mixed into the batter. Here I use rendered bacon fat.

You can use white or yellow cornmeal, but by all means choose the best quality stone-ground meal available.

Ingredients

¼ cup rendered bacon fat
1½ cups white or yellow stone-ground cornmeal

Americas
United States
Bread

Method

Preheat the oven to 425°F. Put the bacon fat in a seasoned cast-iron skillet and place the pan in the oven to heat while you make the batter.

Put the cornmeal, flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Mix the egg, butter, and buttermilk in a separate