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Easy Homemade Skillet Cornbread Recipe Is Infused With a Double Dose Of Smoky Deliciousness

This crispy outside, tender inside delight is bound to become a new family favorite

Cornbread is practically a staple at my house. It’s so versatile — you can serve it as a side dish, turn it into a stuffing or spread it with melted butter for a breakfast treat. Though I have to confess I usually reach for a mix. And if you’re like me, then you have give this Skillet Cornbread recipe a try. It’s a cinch to make from scratch. Plus, we have a secret ingredient that does double duty and makes it extra-special.

The secret? We melt bacon drippings in an oven-proof skillet and stir the excess right into the batter (if you have a cast iron skillet even better). Then we pour the mixture into the same pan. The drippings left in the skillet keep the bread from sticking and help create a crispy crust infused with even more smoky goodness. Cook along with our video and try this recipe yourself. Then let us know what you think.

 

Yields

12 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 2½ cups fine stone-ground cornmeal
  • 1 Tbs. baking powder
  • 1½ tsp. salt
  • 3 eggs
  • 1¾ cups buttermilk
  • 2 Tbs. packed brown sugar
  • 3 Tbs. rendered bacon fat or lard
  • Chopped scallions

Instructions

Print

Heat oven to 425°F. Whisk cornmeal, baking powder and salt. In another bowl, whisk eggs, buttermilk and sugar; whisk into cornmeal mixture.

In large oven-proof skillet over medium heat, melt fat; swirl to coat bottom and side. Pour excess into batter; whisk until smooth. Pour into skillet. Bake until pick inserted into center comes out clean, about 25 min. Top with scallions.

Nutrition

  • Calories: 166
  • Fat: 6 gram
  • Saturated Fat: 2 gram
  • Protein: 5 gram
  • Carbohydrate: 23 gram
  • Fiber: 2 gram
  • Cholesterol: 54 mg
  • Sugar: 4 gram
  • Sodium: 493 mg

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