Cornbread

Cornbread Recipe

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Susan Goins

By
@nasussiog

This is a crusty cornbread with no sweetness. My late husband and I tried many recipes until we developed one we liked. Then I joined a whole foods coop and bought their cornmeal. Our recipe wouldn't work anymore, and even when we went back to what we thought was the old formula, it still wouldn't work. Took a long time, but we finally got our favorite cornbread back. We liked to make 1/2 of the recipe for a very crusty pone.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
10 Min
Cook:
25 Min

Ingredients

  • 3 Tbsp
    bacon drippings
  • 3/4 c
    stone ground yellow cornmeal such as hodgens mill
  • 3/4 c
    yellow cornmeal such as quaker
  • 3 Tbsp
    all purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 1
    egg
  • 2 c
    buttermilk

How to Make Cornbread

Step-by-Step

  1. Heat oven to 425 degrees.
    Melt bacon drippings in a 10" cast iron skillet over medium low heat.
  2. Mix dry ingredients in a medium mixing bowl. Add egg and buttermilk and stir just till combined.
  3. Pour one half of the heated drippings into the cornbread mixture. Stir just till combined. Pour mixture into skillet.
  4. Bake for 25 minutes or till the top is lightly browned and pone has pulled away from sides. Slice into 8 wedges and serve.

Printable Recipe Card

About Cornbread

Course/Dish: Savory Breads
Other Tag: Quick & Easy




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