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3 tablespoons bacon drippings 2 eggs 1-1/2 cups yellow corn meal 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1-1/4 cups buttermilk |
| This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan. |
| Preheat oven to 450-F. |
| Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter. |
| Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder into your mixing bowl – mix thoroughly. Add the beaten egg in the dry ingredience and mix in well. Remove the hot pan from the oven. Swirl the pan to make sure the edges are coated with melted bacon drippings, and pour the bacon drippings into the batter – at least 3 tablespoons. I like to make a little indent in the center before pouring to help contain the grease. Stir it about. Add the buttermilk and stir well. I mean – beat that cornbread batter. |
| Pour the batter into the pan, and bake 20 to 25 minutes. Cornbread will begin to pull away from the sides of the pan. |
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Now let me tell you what I do ...
Measure a little less buttermilk and add sour cream so it is a bit over the mark – I usually go a cup and one half. Mix it really well. Crumple up 4-6 slices of crispy, thick sliced bacon and add it to the mix. Chop up some chiles ... Hatch during the season is my choice, habanero next choice (some like it hot). This is personal preference; you can't go wrong. It is still good peppers or no peppers. If your skillet is seasoned well, the whole batch should pop right out onto your counter. I like to melt a little butter on the top while it is right out of the oven – that way it is immediately ready to cut a slice and pop it into my mouth. Some folks like to add corn and other nonsense. Do as you wish, but please try it my way first. |