Old Fashioned Skillet Cornbread

This is a traditional, Southern-style cornbread, which is low in sugar content.  The bacon fat is not overpowering, but gives the cornbread a wonderfully crispy bottom.


If you like your cornbread a bit sweeter, slather it with softened butter and honey!

4 teaspoons bacon drippings
1 cup yellow cornmeal (divided)
2 teaspoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup rapidly boiling water
3/4 cup buttermilk
1 large egg

Heat oven to 450 degrees.  Add bacon drippings to 8 inch cast-iron skillet, and place in oven.

Combine 2/3 cup cornmeal, sugar, salt, baking powder and baking soda, in a small bowl.  Set aside.  Place remaining 1/3 cup cornmeal in a medium size bowl.  Pour bowling water on cornmeal in medium bowl, to make a stiff mush.  Whisk in buttermilk gradually, stirring to break up lumps.  When smooth, whisk in egg.

When oven is fully heated, and skillet is very hot, stir remaining dry cornmeal mixture, into the wet cornmeal mush.  Stir only until moistened.  Carefully remove skillet from oven and pour the hot bacon drippings into the cornmeal batter. Stir to incorporate, then quickly pour the batter into the skillet.

Bake until golden brown, 20 minutes.  Watch so the bottom doesn't burn.   Remove from oven and instantly turn cornbread onto wire rack;  cool five minutes, then serve immediately.