A basic cornbread recipe perfect for soup or to serve alongside any meal.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 10servings
Calories: 230kcal
Author: Lucy Brewer
Ingredients
2cupsself-rising cornmeal
½cupall-purpose flour
1egg
2cupsfull-fat buttermilk
½teaspoonbaking soda
¼cupbacon grease or shortening
¼cupbutter
Instructions
Preheat oven to 450. Place skillet in the oven to preheat.
Whisk together cornmeal, flour and soda. (If using plain cornmeal, stir in 11 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.) Add buttermilk and egg and stir until well mixed.
Remove hot skillet from oven and put the bacon grease or shortening and butter in the skillet. Place skillet back in oven for a few minutes until butter is melted and grease is hot. Watch carefully and don't let it start smoking!
When grease is hot, pour into the batter, leaving about a tablespoon of hot oil in the skillet. Stir to mix well and then pour the batter into the hot skillet.
Bake 20-25 minutes until golden brown on top. Remove skillet from oven and turn cornbread out onto platter.