The smell of cornbread baking in your oven is like a dinner bell for all your guests. Its beautiful aroma will call everyone to the table. Out of a hot cast iron pan, with crispy edges and a moist interior, cornbread makes the perfect accompaniment to so many meals.
Author: The Blue Jean Chef, Meredith Laurence
2cupscornmealwhite or yellow
1¼cupsbuttermilkor plain yogurt
Pre-heat the oven to 400ºF.
Put the bacon fat into a 10-inch cast iron skillet and pop the skillet into the oven for at least 10 minutes.
While the pan pre-heats in the oven, combine the cornmeal, baking soda, salt and sugar (if using) in a bowl.
Combine the buttermilk, egg and butter in another bowl or measuring cup.
Add the buttermilk mixture to the dry ingredients and mix until just combined. (If you are adding any extra ingredients (Jalapeño peppers, Cheddar cheese, corn kernels, etc..., fold them in gently now.)
Carefully remove the hot skillet from the oven with an oven mitt and pour the batter into the pan, smoothing out the top. Return the skillet to the oven and bake for about to 20 minutes, or until a toothpick inserted into the center of the bread comes out clean and the top is nicely browned.
Cool and serve!
Amount Per Serving
Calories 271Calories from Fat 117
% Daily Value*
Saturated Fat 6g30%
Vitamin A 265IU5%
* Percent Daily Values are based on a 2000 calorie diet.