Skillet Cornbread
"This is Southern food writer Sheri Castle's take on a traditional Southern cornbread: skillet-born, sugar-free, and bacon-blessed. Some of her fellow natives of the Mountain South will scowl about using flour in the recipe, but she adds a little to ensure the cornbread will hold together using coarse, whole-grain meal. Be sure to use fresh liquid buttermilk; it's integral to the recipe and the flavor...."
INGREDIENTS
•
1/4 cup bacon drippings
•
1 1/2 cups coarse stone-ground cornmeal
•
1/2 cup King Arthur Unbleached All-Purpose Flour
•
1/2 teaspoon baking powder
•
1/2 teaspoon baking soda
•
1/4 teaspoon salt
•
1 large egg
•
1 1/2 cups buttermilk, well shaken
Comments & Reviews
Just A Pinch Sweepstakes