Cast Iron Cornbread recipe!

[Motley13]

1. No, no, no sugar in cornbread, this is not dessert

Obvious the chef is not from the South.

Here you go

Author Notes: Whether you like it slathered in butter or drizzled with honey, plain or with milk like I take mine, I give you cast iron cornbread: the classic buttermilk and bacon grease version of my youth. —Beth Kirby |

Makes one 9" skillet of cornbread

1 1/4 cups (175 g) cornmeal 3 tablespoons all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking powder 3 tablespoons bacon grease, plus extra for greasing the pan 2 eggs, lightly beaten 1 cup buttermilk

Heat oven to 425° F.
Grease a cast iron skillet with bacon grease and place in the oven while it heats.
Mix the first four ingredients in a medium mixing bowl. Cut in the fat with your fingers or two knives, mixing well until you have a sandy texture.
Combine the eggs and the buttermilk, add to the dry ingredients, and mix to combine well.
Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate. I like to serve it upside down with the nice crispy side up like my grandma did!

This recipe is a Community Pick!