Ingredients
- 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
Instructions
- 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 9×13-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, and stir to combine. Add the buttermilk and stir well. Remove the hot pan from the oven. Swirl the pan to make sure it is coated with melted bacon drippings. Pour the bacon drippings into the batter and quickly stir to combine.
- Pour the batter into the pan, and bake 20 to 25 minutes. Cornbread will begin to pull away from the sides of the pan.
