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Skillet Corn Bread

Source of Recipe


From "The Blue Willow Inn: Bible of Southern Cooking"



List of Ingredients



• 2 to 3 teaspoons bacon drippings
  
• 2 cups buttermilk
  
• 1 large egg
  
• 1-3/4 cups white cornmeal
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  






Instructions



1. Preheat the oven to 450°F. Coat the bottom and sides of a 10-inch cast-iron skillet with the bacon drippings. Heat the skillet in the oven.
   
   
2. While the skillet is heating, in a medium-size bowl whisk the buttermilk and egg together. Add the cornmeal, stirring well. Whisk in the baking powder, soda, and salt. Pour the batter into the hot skillet.
   
   
3. Bake the bread for 15 minutes or until it is a golden brown. Remove from the oven and immediately place the cornbread upside-down onto a plate. Serve immediately while it is still hot for a luscious fresh-from-the-oven flavor.
   
   Makes 6 to 8 servings.
   
   






Final Comments


"Some Southern foods just aren't the same when they are cooked in something other than cast iron. In the South, cast iron skillets and pots are handed down from mother to daughter. Every good cook must have a seasoned cast iron skillet because there is no better way to prepare corn bread."