Buttermilk Bacon Grease Cornbread
3.02 Ratings
Beth Kirby | {local milk}
Test Kitchen-Approved
- Serves
- One 9" skillet of cornbread
Whether you like it slathered in butter or drizzled with honey, plain or with milk like I take mine, I give you cast iron cornbread: the classic buttermilk and bacon grease version of my youth.
Ingredients
- 1 1/4 cup (175 g) cornmeal
- 3 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoon bacon grease, plus extra for greasing the pan
- 2 eggs, lightly beaten
- 1 cup buttermilk
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Directions
- Step 1
Heat oven to 425° F.
- Step 2
Grease a cast iron skillet with bacon grease and place in the oven while it heats.
- Step 3
Mix the first four ingredients in a medium mixing bowl. Cut in the fat with your fingers or two knives, mixing well until you have a sandy texture.
- Step 4
Combine the eggs and the buttermilk, add to the dry ingredients, and mix to combine well.
- Step 5
Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate. I like to serve it upside down with the nice crispy side up like my grandma did!