For a twist, add chopped canned jalapeños, cheese or cracklin’s to the cornbread for something different depending on you main dish.
By Susan Benton
If you are looking for a delicious and truly Southern cornbread recipe, this is it! It is the best cornbread you’ll ever eat, because it’s my Dad’s recipe! With no wheat flour or sugar, baked in a sizzling hot cast iron skillet seasoned with a little bacon fat for that golden brown crust, it is truly a favorite, especially when served alongside a heaping plate of black-eyed peas and greens.
- 1½ to 2 teaspoons bacon grease
- 1 large egg
- 2 cups buttermilk at room temperature
- 1¾ cups cornmeal, preferably stone-ground
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Add enough bacon grease to the skillet to coat the bottom of the pan, then put it in a cold oven and preheat to 450°. In the meantime, mix the egg into the buttermilk, then add the cornmeal and mix well.
- When the oven has reached 450°, after about 10 minutes, the grease should be just to the smoking point. Quickly stir the salt, baking powder, and soda into the batter and add the batter all at once to the hot pan. Bake for 15 to 20 minutes, or until the top just begins to brown. Turn the bread out onto a platter and serve hot with lots of butter.