add to shopping list Ingredients

1 tablespoon rendered bacon fat (or canola oil)
1½ cups white cornmeal (or yellow)
¼ cup + 2 tablespoons all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt
1 teaspoon baking soda
¼ cup canola oil
1½ cups cultured buttermilk
1 lg. egg

Preparation

Start by preheating your oven to 450°F/230°C. Once it’s ready, add the bacon fat to the skillet and put it into the oven to preheat. You’ll want to give the pan at least 10-15 minutes to get hot, so take your time.

Whisk all the dry ingredients together until well mixed and any lumps of baking soda have disappeared.

In a separate bowl, thoroughly mix the wet ingredients, then add to the dry ingredients and mix until they just come together.

Remove the hot pan from the oven–the bacon fat should be smoking slightly. Carefully pour the batter into the pan, then put the pan back into the oven. Bake for 18 minutes or so, until the bread is set and slightly browned. Remove the pan from the oven and let it cool about five minutes.

Serve hot with butter and honey.

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Reviews

1/22/10

Theresa111 says:

I have never heard of this before and since I love to bake it is going on my to-bake-list.

2/01/10

ThomasMorris says:

I'm sorry, but sugar is not optional. It is forbidden! :)

My grandfather used to put honey and butter on his cornbread (west Texan). My dad's family (from Georgia) eats it crubled up in buttermilk.

8/17/10

rescuepits1 says:

Sorry, "ThomasMorris," you are so wrong! lol Sugar is MANDATORY! I grew up HATING ALL CORNBREAD until I found out that some folks like to eat it sweetened in some way! I, personally, add one small can of sweet creamed corn and a little sour cream to mine! Then, I eat it with REAL BUTTER MASHED UP IN HONEY! Redneck and gross-looking -- YES! DELICIOUS -- YES!

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