Description:

Crusty cornbread from Tennessee

Source:

William Bohannon

Serves/Makes:1

Ingredients

• 2 cups (475 ml) white cornmeal
• 2 cups (475 ml) buttermilk
• 2 large eggs
• 1 pinch sugar
• 1 pinch baking soda
• 1/4 cup (60 ml) bacon drippings
• Crust:
• 1/4 cup (60 ml) bacon drippings or corn oil
• 3 tbsp (45 ml). white corn meal

Preparation

• Place oven on broil highest heat.
• Mix all batter ingredients at once for 2 minutes by hand.
• Add 1/4 cup (60 ml) bacon drippings to large cast iron skillet.
• Place pan in oven and heat until smoking.
• Remove smoking pan from oven and add 1/4 cup (60 ml) of dry cornmeal.
• Stir pan to brown cornmeal.
• Add batter evenly around in a circle.
• Place pan back in oven immediately.
• Change oven setting to bake at 350 degrees (175 C.).
• Bake 20-25 min until center has risen and tooth pick comes out clean.

Comments

Crusty on the outside and tender like cake on the inside then you know you have done it right. Mine turned out right the second time I tried it because I lowered my oven to 325 degrees F. and increased the time a little. Every oven is a little bit different.