Cornbread is one of those food items that I despised as a young girl. I didn’t learn to appreciate a good cornbread until I married Chris Wooten. That’s when I discovered that there was life beyond Jiffy (homemade cornbread wasn’t my mom’s thing).
This cornbread recipe is tasty, quick, and hard to mess up. It goes well with a hearty beef soup. My mom would have loved it!
- 2 to 3 Teaspoons of Bacon Drippings
- 1½ Cups of Yellow Stone-Ground Cornmeal
- ¾ Teaspoon of Baking Soda
- ½ Teaspoon of Kosher Salt
- 2 Large Eggs
- 1¾ Cups of Buttermilk (Well Shaken)
- ½ Stick of Unsalted Butter (Softened)
- 1 Cup of Sharp Cheddar Cheese (Shredded)
- Preheat the oven to 450° F.
- Coat bottom and the inside of a 9 to 10-inch cast iron skillet with the bacon drippings. Heat in the middle of the oven for 5 minutes.
- Stir together the dry ingredients. Make sure that you crush any small bits of baking soda.
- Whisk the eggs in another bowl until blended, then whisk in the buttermilk. Whisk the hot butter into the buttermilk mixture.
- Stir the dry ingredients mixture into the buttermilk mixture just until it is moistened. Then mix in the cheese.
- Scrape the batter into the hot skillet and bake until golden for 20 to 25 minutes.
- Carefully flip the skillet over a heat-resistant surface, and cool the bread for approximately 5 minutes
- Serve with butter.
Love & Soul Always, Kay
(Photo: Natarsha Wright Photography)