My husband likes his cornbread without sugar, without flour, cooked with bacon grease, and fairly thin. This recipe creates his ideal cornbread. If you would like something thicker, double all the ingredients except the bacon grease, and add an extra minute or two for bake time.
Ingredients
1 cup white cornmeal
1 cup buttermilk
1 cup white cornmeal
1 cup buttermilk
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 tsp kosher salt
1 egg
2 Tbsp bacon grease
Directions
1. Preheat oven to 450 degrees.
2. Heat bacon grease in 10" cast iron skillet on stove till almost smoking. Meanwhile, mix all other ingredients in bowl with a wisk.
3. Pour batter into skillet and stir in the bacon grease.
4. Place skillet in the oven for 18-20 minutes or till sides are pulling away from skillet and top is starting to brown.*
5. Let cornbread cool in skillet for a few minutes before flipping onto a plate for removal.
*Sometimes I'll turn on the broiler for a few minutes to brown the top a little more, but it's not necessary.
Based on this No-Flour Cornbread Recipe
2 Tbsp bacon grease
Directions
1. Preheat oven to 450 degrees.
2. Heat bacon grease in 10" cast iron skillet on stove till almost smoking. Meanwhile, mix all other ingredients in bowl with a wisk.
3. Pour batter into skillet and stir in the bacon grease.
4. Place skillet in the oven for 18-20 minutes or till sides are pulling away from skillet and top is starting to brown.*
5. Let cornbread cool in skillet for a few minutes before flipping onto a plate for removal.
*Sometimes I'll turn on the broiler for a few minutes to brown the top a little more, but it's not necessary.
Based on this No-Flour Cornbread Recipe
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