best cornbread

Ingredients

• 3 tablespoon bacon grease 

• 1 1/2 cup Martha White buttermilk cornmeal mix

• 1/2 stick butter

• 1 to 1 1/2 cup buttermilk

• 1 egg lightly beaten 

• small can, mild green chilis (optional)

Preparation

1. Preheat the oven to 425 degrees F.

2. Put bacon grease into a heavy cast iron skillet and place on low heat on stove top to melt the bacon grease.

3. Add cornmeal to a large mixing bowl. Add the buttermilk, green chilis(optional) and egg to the mixture, and stir well to blend. The mixture should be a little runny.

4. Pour any excess bacon fat from the preheated pan into the mixing bowl and stir. 

5. Pour the cornmeal batter into the preheated pan and place the pan onto an eye over med-hi. Once the edges start bubbling move to the center rack and bake in the oven for 12-14 minutes. or until lightly golden brown. 

6. Remove from the oven and flip the cornbread onto a plate and rub the stick of butter into the browned cornbread slice and serve immediately. 

Many Thanks to Pattie Huff for sharing

Urban Cowgill 2017  (updated 2024)