Sunday, May 22, 2011

Cast-Iron Cornbread: Forget Jiffy

My favorite recipe!

4 cups of cornmeal

2 teaspoons of baking soda

2 teaspoons salt

4 eggs, beaten

4 cups of buttermilk

½ cup of bacon drippings, melted

Preheat oven to 450oF.  Combine dry ingredients and make a well in the center.  Combine eggs, buttermilk, and bacon drippings, mix well, add to cornmeal mixture, and beat until smooth.  Heat a well-greased 12-inch cast-iron skillet in the preheated oven until very hot.  Pour batter into hot skillet; bake for 35 to 45 minutes or until a knife inserted in center comes out clean and top is golden brown

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