Crispy Skillet Cornbread (Print Version)
# Ingredients:
→ For the pan
01 -
1 tablespoon bacon grease
→ For the mix
02 -
2 cups white cornmeal (yellow is a fine backup)
03 -
1 teaspoon salt
04 -
6 tablespoons unsalted butter, melted
05 -
1 1/4 cups buttermilk
06 -
1 large egg (totally optional but helps bind)
07 -
1 teaspoon baking soda
08 -
1 tablespoon sugar (optional for a little sweetness)
# Instructions:
01 -
Toss the bacon grease into a 9 or 10-inch cast iron skillet and stick it in the oven. Turn the temp to 400°F and let it heat with the pan inside until it's crazy hot. If you don't have cast iron, a metal cake pan or even an uncovered Dutch oven will do the trick!
02 -
Use a big bowl to stir together the dry stuff (cornmeal, soda, salt, and sugar if you're using it). In another bowl, mix the buttermilk with the egg (if you're including it), then pour this into your dry ingredients. Lastly, add the melted butter and mix until it's all blended.
03 -
Carefully grab that blazing hot skillet from the oven (seriously, use a mitten). Pour in the batter and smooth it out so it's even. Bake this at 400°F for roughly 20 minutes. You'll know it's ready when the edges turn golden and a toothpick in the center comes out clean.
04 -
After you pull the cornbread out, leave it in the pan for a bit, anywhere between 10 and 30 minutes, so it firms up. Slice it into pieces before serving. Tip: Cool the handle off with an ice cube or cover it with a potholder to avoid accidental burns.
# Notes:
01 -
Traditionally, white cornmeal is used, but yellow is just as good if that's what's available.
02 -
Skipping the egg will make the cornbread crumble more. Still tasty, just not as firm.
03 -
Once cooled, you can wrap it tightly or use an airtight container. It'll stay fresh on the counter for two or three days.