I decided to try my hand at corn bread. I opted for the unsweetened cornbread that’s said to be more of the Southern tradition. The recipe was quite delicious and I’ll definitely make it again. Next time, I’ll try sweetened, too.
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 tsp baking soda
- 4 strips of bacon
- 1/4 cup bacon grease *
- 2 tbsp butter
* An option for this is to use melted butter instead of bacon grease. It’s up to you! The bacon grease adds some good flavor, but it does make it salty. If you use 1/4 cup butter instead, add 1 tsp of salt.
Preheat oven to 450.
In a 10-inch skillet or 10-inch oven-safe pan, start cooking your bacon. Keep an eye on it as you get all the other ingredients together and mixed.
Mix cornmeal, flour, and baking powder in a medium or large bowl. In a separate (smaller) bowl, mix buttermilk, milk, and the egg. Once combined, add in the baking soda.
Pour the wet mixture into the dry ingredients and mix until combined.
Crumble your bacon into the wet mixture and then immediately slowly pour the bacon grease into the mixture, stirring until just combined.
In the same skillet you cooked the bacon in, add 2 tbsp of butter and melt over a medium-high heat. Once hot, pour your corn bread mixture into the pan and cook on the stove for 1 minute (this will give you nicely crisp edges). After 1 minute, transfer to oven and bake for 20-25 minutes, or until the top is golden brown.
Serve and enjoy!
This recipe originated from The Pioneer Woman.