The Best Corn Bread
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons bacon grease
- 1small egg, at room temperature
- 2cups buttermilk, at room temperature
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1teaspoon salt, or to taste
- 1¾cups stone- or water-ground yellow cornmeal
Nutritional analysis per serving (8 servings)
166 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread.
- Step 2
Combine the egg and buttermilk in a bowl, beating the egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well.
- Step 3
Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just at the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from oven, turn onto a plate and serve immediately with plenty of butter.
Private Notes
Comments
Reminds me of the cornbread my grandmother use to make! Cornbread not sweet corn”cake”!
My parents were Southern, and I grew up preferring cornbread like this, with no sugar. My husband (from Montana!) has always loved my cornbread, but not as well as we both have when I found this recipe. The trick is to use bacon grease and a cast iron skillet (as the directions say--no substitutions there) and to get the pan so hot that when you pour the batter into the pan, it quickly forms a crusty bottom that is delicious. Eat this very hot with plenty of butter.
Absolutely no flavor. Had to tos (fortunately was a "rehearsal" for Thanksgiving).