Cornbread is a religion in the South. It is quintessentially Southern, skillet cornbread has a coarse, open crumb and a deep, crackling finish. Its sweetness comes from the natural sweetness of the cornmeal itself—or from a drizzle of honey after baking— NOT from sugar added to its batter. We here in the south consider cornbread made with sugar to be Yankee cornbread. I once heard it said “if I wanted sugar in my cornbread I would have baked a cake”. That makes me smile now but I assure you he was very serious. Now for this recipe you will need a good well seasoned cast iron skillet. If you don’t have one, what are you waiting for? Everyone should have at least one. I will post a link for those of you who have yet to get one.
- 1 1/2 cups yellow cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 tablespoon vegetable shortening
- 1 tablespoon bacon grease
- Preheat oven to 475 degrees F
- Place shortening and bacon grease in iron skillet, heat on top of stove on high, until grease and shortening is melted
- While grease is melting, in a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Pour the batter into the skillet and bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.