Preparation info
  • Makes 8 to 10 slices to serve


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This is the best cornbread you’ll ever eat—truly southern, with no wheat flour or sugar, baked in a sizzling hot cast-iron skillet seasoned with a little bacon fat for that golden brown crust. It will be infinitely better if you use whole-grain, stone-ground cornmeal (see Sources).

You will need a 9- or 10-inch, well-seasoned, never-washed cast iron skillet for this recipe.