Directions: |
Directions:1. Adjust an oven rack to the lower-middle position and heat the oven to 450 º. Add the bacon drippings to an 8-inch cast-iron skillet and place the skillet in the heating.
2. Place 1/3 cup of the cornmeal in a medium bowl. Whisk the remaining 2/3 cup cornmeal, the sugar, baking powder, salt, and baking soda together in a small bowl; set aside.
3. Add the boiling water to the 1/3 cup cornmeal and stir to make a stiff mush. Whisk in the buttermilk gradually, breaking up lumps until smooth, then whisk in the egg.
When the oven is preheated and the skillet is very hot, add the dry ingredients to the cornmeal mush and stir until just moistened. Carefully remove the skillet from the oven. Pour the hot bacon fat from the pan into the batter and stir to incorporate, then quickly pour the batter into the heated skillet.
Bake until golden brown, about 20 minutes. Remove from the oven and immediately turn the cornbread onto a wire rack. Cool 5 minutes; serve.
Cornmeal mush of just the right texture is essential to this bread. Make sure that the water is at a rapid boil
When it is added to the cornmeal. And for an accurate measurement of boiling water, bring a kettle of water to a boil, then measure out the desired amount. Though we
Prefer to make corn bread in a preheated cast-iron skillet, a 9 inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes. |
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