When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk—a much-loved Southern tradition. Here is her recipe.
Makes 6 to 8 servings
- 1/4 cup melted bacon fat, divided
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 2 eggs, room temperature, slightly beaten
- 2 cups buttermilk, room temperature, plus more if necessary
Place 1 tablespoon of the bacon fat in an 8-inch cast iron skillet and set in the oven while it heats to 425 degrees F.
Whisk together the cornmeal, baking powder, sugar, and salt in a small mixing bowl. Whisk the eggs, buttermilk, and remaining bacon fat together in a medium mixing bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. The mixture should pour like pancake batter; if not, add a little more buttermilk.
Pour the batter into the hot skillet. Bake 25 to 30 minutes or until the crust is dark, golden brown.
Recipe from Tamie Cook