This Ain't No Yankee Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons bacon drippings |
1 cup white cornmeal |
1 teaspoon baking powder |
1 teaspoon salt |
1 large egg, lightly beaten |
1 cup buttermilk, or more if needed |
Directions:
1. Place 1 tablespoon bacon drippings in a 6 1/2-inch Lodge cast iron skillet; place skillet in the oven while it preheats to 425°.
2. Whisk together the cornmeal, baking powder, and salt in a small bowl. Whisk together the egg, buttermilk, and remaining 1 tablespoon bacon drippings in a medium bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. (The mixture should pour like pancake batter; if not, add a little more buttermilk.)
3. Pour the batter into the hot skillet. Bake until the crust is dark golden brown, 15 to 20 minutes. Serve hot, no chaser.
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