Skillet Cornbread

Name: Skillet Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/4 cup (50g) bacon drippings; 1 1/2 cups (245g) whole-grain cornmeal; 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1 1/2 cups (340g) buttermilk well shaken

4.4

(16)

www.kingarthurbaking.com

Your recipes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 5

Cost: $3.80 /serving

Author : King Arthur Flour

quick bread corn quick and easy

Ingredients

Remove All · Remove Spices · Remove Staples

1/4 cup (50 grams) bacon drippings1 1/2 cups (245 grams) whole-grain cornmeal1/2 cup (57 grams) King Arthur Unbleached All-Purpose Flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 large egg1 1/2 cups (340 grams) buttermilk well shaken

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Put the bacon drippings in a 9" to 10" cast iron skillet and place in the oven as it preheats to 450°F., Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl., In a small bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the egg mixture. Stir only until blended., Remove the skillet from the oven and pour in the batter. It will sizzle and pop, so be careful., Bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes. Turn out onto a cutting board or cooling rack and serve piping hot.