In the South, there are as many names for cornbread as there are china patterns: corn dodgers, johnnycakes, pone, scratch backs.
And although we argue about whether to use white or yellow cornmeal and whether it’s a sin to add sugar, cornbread is a Southern staple that has a place at every table.
Everyone has their favorite recipe whether it’s Granny’s version made with hot water or a tattered page from a stained spiral-bound, but this Skillet Cornbread made hot with bacon drippings from October’s issue is our new classic.
2 Tbsp. bacon drippings
1 1/2 cups stone-ground white cornmeal
1/4 cup all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. table salt
2 cups buttermilk
1 large egg
1. Preheat oven to 450. Place bacon drippings in a 10-inch cast-iron skillet, and heat in oven 8 to 10 minutes or until drippings begin to gently smoke.
2. Meanwhile, stir together cornmeal and next 5 ingredients in a large bowl. Stir together buttermilk and egg in a medium bowl.
3. During last minute skillet is heating in oven, stir buttermilk mixture into cornmeal mixture until just combined. Pour hot drippings into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet and immediately place in oven.
4. Bake at 450 for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove from skillet, and serve immediately.
Watch our how-to video for this recipe.