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Put the bacon drippings in an 8″ cast iron skillet or other similar sized dish. Place in the oven until the drippings have melted and the skillet is hot (about 5 minutes). While the skillet is heating, make the cornbread batter.
In a 2 cup measuring cup, beat the egg. Add 1 cup buttermilk and whisk with the egg.
Add the wet ingredients to the dry ingredients. Stir briefly with a fork, then fold the ingredients together with a spatula until all the dry ingredients are incorporated and moistened. The stirring/folding should only take about 30 seconds. Batter will be a little lumpy, but that’s o.k. You don’t want to over stir so you don't kill the baking powder.
Pour batter into the hot skillet. Cook in oven for 20 to 25 minutes. You can check to see if it’s done by sticking a toothpick in the middle. If it comes out clean, it’s done. Usually you can go by the color of the cornbread. It should be golden brown on top.
Bacon Drippings - Yes, I use bacon drippings. The drippings work great at keeping the cast iron skillet seasoned and the cornbread from sticking. How’s that for a rationalization? 🙂 Of course, if you’re vegetarian you could always use vegetable or canola oil.
Flour - For a healthier version, substitute whole wheat pastry flour for the AP flour., then increase salt to 1/2 teaspoon.
Buttermilk – If you don’t have enough buttermilk, use a mix of buttermilk and milk.
Onion – The onion not only adds flavor, it also adds moisture. Chop, dice or mince to your preference.
Variations – If you want to jazz it up a bit, add a little crumbled bacon, minced jalapeno, or chopped green chile.
Recipe author: MJ of MJ's Kitchen