It isn’t often I crave carbs, but my achilles heal has to be a slice of cornbread. Or a loaf of cornbread…or even some cornbread muffins.
Grandma’s 365-Day Buttermilk Cornbread
via [Texas Cooking School]
:: 3 tablespoons bacon drippings
:: 2 eggs
:: 1-1/2 cups corn meal
:: 1 teaspoon salt
:: 1/2 teaspoon baking soda
:: 1-1/4 cups buttermilk
This cornbread is best baked in a 10-inch cast-iron skillet but if you don’t have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9×13-inch dish or pan.
Preheat oven to 400°F.
Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you’re mixing up the batter.
Beat the eggs in a medium bowl until frothy. Add the corn meal, salt and baking soda, and stir to thoroughly combine. Add the buttermilk and stir well. Remove the hot pan from the oven. Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.
Pour the batter into the pan, and bake 25 to 30 minutes. Cornbread will begin to pull away from the sides of the pan.