This tasty classic Southern cornbread recipe is made with white cornmeal and bacon fat and comes together in under 20 minutes.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Ingredients
2tablespoonsbacon fat
2 ½cupswhite corn meal
2tablespoonsbaking powder
1teaspoonsalt
1/3cupall-purpose flour
1/3cupvegetable oil
2cupsand 2 tablespoons full fat buttermilk
Instructions
Add the bacon fat to a 10” cast iron skillet and put it in the oven to preheat to 425°.
Next, in a large bowl whisk together the corn meal, baking powder, salt, and flour until combined.
Pour in the oil and buttermilk and whisk or fold together until combined.
Remove the hot pan from the oven and pour the batter into the pan. Smooth out the top.
Bake at 425° for 15 to 18 minutes. It will be lightly browned on top and just about firm in the center.
Serve warm or cooled with butter or molasses.
Notes
Chef Notes:Make-Ahead: You can make this recipe up to 1 day ahead of time before serving.How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.How to Store: Cover and keep at room temperature for 4 days. Cover and keep in the refrigerator for 7 days. This will freeze well covered for up to 3 months.The flour in this recipe is optional.You can use bread flour in this recipe as well.