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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A well-seasoned cast-iron skillet is a must for a golden brown crust, says John Martin Taylor. Turn hot cornbread onto a plate, bottom side up, to preserve its crunchy texture. Ingredients:
2 teaspoons bacon drippings |
1 large egg |
2 cups buttermilk |
1 3/4 cups white cornmeal |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Coat bottom and sides of a 10-inch cast-iron skillet with drippings. Heat in a 450° oven.
2. Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in baking powder, soda, and salt. Pour batter into hot skillet.
3. Bake at 450° for 15 minutes or until lightly browned.
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