Skillet Cornbread

7 Dec

This is the southern version folks, meaning no sugar added!  This is the kind of cornbread I grew up eating, and it is the perfect accompaniment to chili or stew.  If you already have bacon grease on hand, skip the first step and use 2 or 3 Tbsp cold grease.  Heat your pan over a burner or in the oven until melted and the pan is piping hot.  Be sure to keep an eye on your melting grease, so you don’t end up with a fire.

Skillet Cornbread

  • About 2 thick bacon slices, chopped
  • 3 cups cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups buttermilk
  • 2 large eggs, lightly beaten
  • 10 tablespoons unsalted butter, melted

Preheat the oven to 450 degrees F.

Brown chopped bacon in a 10-inch cast iron skillet.  Remove bacon from skillet.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the hot skillet.

Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

Yields: 12 slices

Source: adapted from Emeril Lagasse, 2001


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