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