Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread
Cast iron gives cornbread a crisp, dark golden crust. Bruce Peter/Shutterstock
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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.
Anne Braly
Anne Braly
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