Total:
40 min
Active:
15 min
Level:
None

Ingredients

Directions

Preheat the oven to 450 degrees. Put the drippings in a 9-inch cast iron skillet. Place the skillet in the oven and let the drippings heat while you prepare the batter. In a big bowl, mix the cornmeal, salt, and baking soda. Add the egg and buttermilk, and stir until just blended. The drippings should be good and hot, but not smoking, by now. Carefully remove the skillet from the oven and swirl gently to coat it with drippings. Pour the rest of the drippings into the batter. It should crackle and pop. Mix quickly and lightly, just to blend, then pour the batter into the skillet and put it back in the oven. Bake 20 to 25 minutes, until the bread is set in the middle, the edges are browned, and the top crust is golden. Serve hot, cut into wedges and lifted straight out of the skillet. If you prefer, turn the skillet upside down and let the cornbread slip out on a big plate. If your cast-iron is seasoned well, it will do so easily.

IDEAS YOU'LL LOVE

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Creamed Cornbread with Jalapeno Butter

Recipe courtesy of Ayesha Curry

Honey Cornbread Muffins

Recipe courtesy of Gina Neely|Pat Neely

Skillet Cornbread With Strawberry Jam

Recipe courtesy of Alex Guarnaschelli

Cornbread

Recipe courtesy of Robert Irvine

Cornbread

Cornbread

Cornbread

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking