Servings: 8
Ingredients
- 50 g bacon drippings
- 245 g whole-grain cornmeal
- 60 g all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine salt
- 1 egg
- 340 g buttermilk well shaken
Procédé
Preparation
- Preheat the oven to 230°C.
- Place the bacon drippings in a 23 to 25 cm cast-iron skillet and set it in the oven as it preheats.50 g bacon drippings
- Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a bowl.245 g whole-grain cornmeal, 60 g all-purpose flour, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon fine salt
- Whisk the egg and buttermilk together in another bowl.1 egg, 340 g buttermilk
- Make a well in the dry ingredients and pour in the wet mixture, then stir just until the batter is smooth.
- Carefully remove the hot skillet and pour in the batter, watching for splatters.
- Bake for about 25 minutes, until the center is set and the top is golden brown.
- Invert onto a board or wire rack and serve warm.
Notes
Unsweetened Southern skillet cornbread, just as tradition calls for. Fresh buttermilk is key to its flavor and texture. Bacon drippings heated in the skillet create a crisp, golden crust. You can substitute butter or oil, but bacon drippings give it the most authentic flavor.
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