Cornbread
Cornbread
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
- 1 to 2 tablespoons bacon fat
- 2 cups cornmeal, white or yellow
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1¼ cups buttermilk (or plain yogurt)
- 1 egg, lightly beaten
- 4 tablespoons butter, melted
Instructions
- Pre-heat the oven to 400ºF.
- Put the bacon fat into a 10-inch cast iron skillet and pop the skillet into the oven for at least 10 minutes.
- While the pan pre-heats in the oven, combine the cornmeal, baking soda, salt and sugar (if using) in a bowl. (If you are adding any extra ingredients like Jalapeño peppers, Cheddar cheese, corn kernels, etc.., toss them into the dry ingredients now.)
- Combine the buttermilk, egg and butter in another bowl or measuring cup.
- Add the buttermilk mixture to the dry ingredients and mix until just combined. (If you are adding any extra ingredients (Jalapeño peppers, Cheddar cheese, corn kernels, etc..., fold them in gently now.)
- Carefully remove the hot skillet from the oven with an oven mitt and pour the batter into the pan, smoothing out the top. Return the skillet to the oven and bake for about to 20 minutes, or until a toothpick inserted into the center of the bread comes out clean and the top is nicely browned.
- Cool and serve!
