Classic Corn Bread
Best served steaming hot with a big slice of butter!
- * 2 cups white cornmeal (use yellow if that's what you have on hand)
- * 2/3 cup flour
- * 1-1/2 tablespoons baking powder
- * 1/2 teaspoon baking soda (omit if you use regular milk rather than buttermilk)
- * 1/2 teaspoon salt
- * Dash of black pepper
- * 1 and 1/2 cups buttermilk (more or less)
- * 3 to 4 tablespoons of bacon drippings (you can substitute cooking oil)
Level of difficulty Average
Cost Average budget
Preheat the oven to 400 degrees
Prepare the skillet by placing the bacon drippings in the skillet and roll the skillet or use a paper towel to coat the interior sides of the skillet with the bacon grease. Place the skillet in the oven while preparing the following batter.
In a medium size bowl, combine all the dry ingredients and mix well.
Add about 1/2 cup of the buttermilk and stir.
Remove skillet from oven and slowly add about 1 or 2 tablespoon of the hot oil (bacon grease) from the skillet into the batter, stirring well. (Use a pot holder to pick up the skillet!!) The skillet and bacon grease should be very hot but not smoking.
Sprinkle the inside of the skillet with (dry) cornmeal and return to oven.
Watching the consistency of the batter, carefully add remainder of buttermilk while stirring. The consistency of the cornbread batter should look like a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
Remove the skillet from oven and pour the batter in the skillet. Return the skillet to the pre-heated oven and start timing.
Bake at 400 degrees approximately 25 minutes. Time will vary according to the consistency of the batter you end up with and your oven. Watch the cornbread after about 20 minutes and cook until the top begins to brown.
Remove the cornbread from the oven and flip the cornbread over in the skillet (see tip below), then continue baking another 5 minutes (this will add a little more browning to the top...which is now on the bottom).