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Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Serving Size 12
Ingredients
1tablespoonof bacon grease
2cupscornmeal
1/2teaspoonbaking soda
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
2large lightly beaten eggs
1 1/2cupsbuttermilk
6tablespoonsmelted butter
Instructions
Preheat
For extra crispy edges, you’ll want to preheat your cast-iron skillet in the oven before adding the batter. Preheat the oven to 425°F place your skillet inside the oven while it’s preheating.
Mix the Batter
In a large bowl, whisk together cornmeal, baking powder, baking soda, and salt.
In another bowl, mix together eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and fold them together until there are no dry clumps. The batter will still be lumpy so be careful not to overmix!
Fill the Skillet & Bake
Carefully remove the HOT skillet from the oven and add a dollop of bacon grease to the pan. You should hear a sizzle sound. Gently roll the pan moving the grease all around the bottom. Then pour the cornbread batter into the prepared pan. Use a spatula to smooth the top.
Bake for 20 to 25 minutes until the top is golden brown and a toothpick comes out clean.
Remove the cornbread from the oven and let it cool for about 10 minutes before serving.