• Ingredients: 29
  • Serves: 8

Real skillet cornbread with bacon drippings, coarse or medium stone-ground cornmeal, all-purpose flour, kosher salt, baking powder, baking soda, large egg, lightly beaten, well-shaken buttermilk.

Ingredients

  • 4 tbsps. bacon drippings
  • 1 1/2 cups coarse or medium stone-ground cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 large egg, lightly beaten
  • 1 1/2 cups well-shaken buttermilk

Crust:

  • 2 cups all-purpose flour
  • 1 1/2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 6 tbsps. chilled unsalted butter, cut into 1/2″ cubes
  • 1 cup buttermilk

Filling:

  • Special Equipment: Use a 9″-diameter glass or ceramic pie dish

Sauces and garnishes:

  • Special equipment: Cheesecloth

Celery salad

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 1 Place the drippings in a 9-inch cast-iron skillet. Place the skillet in the oven as the oven preheats to 450°F.
  2. Step 2 2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.

    For this step you will need

  3. Step 3 3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful.

    For this step you will need

  4. Step 4 Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes.

Nutrition information

Calories 223 Carbohydrates 32 g (11%)
Fat 8 g (12%) Protein 5 g (10%)
Saturated Fat 3 g (15%) Sodium 461 mg (19%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 3 g Cholesterol 31 mg (10%)