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tasteofthesouthmagazine.com /
taste of
the
south
3.
In another medium bowl, stir
together buttermilk, melted
butter, and egg. Slowly add wet
ingredients to dry ingredients,
stirring just until combined.
Carefully remove hot skillet from
oven. Pour batter into skillet
(batter should sizzle in hot pan).
4.
Bake until top is golden brown
and a wooden pick inserted
in center comes out clean,
approximately 20 minutes.
5.
Let cool in skillet 3 minutes.
Invert onto a wire rack, and
let cool 5 minutes. Store in an
airtight container up to 2 days.
Southern Cornbread
Yield: approximately 8 servings
2
tablespoons rendered bacon
fat
1
cup stone-ground white or
yellow cornmeal
1
cup all-purpose flour
2
teaspoons baking powder
1
teaspoon kosher salt
1
⁄
2
teaspoon baking soda
1
1
⁄
2
cups whole buttermilk
4
tablespoons unsalted butter,
melted
1 large egg
1.
Preheat oven to 425°. In a
10-inch cast-iron skillet, add
rendered bacon fat. Place skillet
in oven to preheat.
2.
In a medium bowl, stir together
cornmeal, flour, baking powder,
salt, and baking soda.
one
Extra Flavor
Stir in any one of these
ingredients to give your
cornbread great flavor.
• 2 cups shredded cheese
•
1
⁄
2
(4-ounce can) diced
jalapeños, drained
• 1 (14.5-ounce) can corn,
drained
• 1 (14.5-ounce) can
cream-style corn (reduce
buttermilk to
3
⁄
4
cup)
