SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Provided by Carla Hall
Categories Side Cornmeal Buttermilk Bacon Bread Bake Quick & Easy
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
- Whisk the wet ingredients into the dry ingredients.
- Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
- Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
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Kiesha Queen
[email protected]I've been making this skillet cornbread for years, and it's always a hit! It's so easy to make, and it's always delicious. I love that I can use bacon fat instead of butter - it gives the cornbread an extra boost of flavor.
Walakira Farid
[email protected]This was my first time making cornbread, and it turned out amazing! I used my cast iron skillet, and the cornbread cooked evenly and beautifully. The flavor was perfect - not too sweet, not too savory. I'll definitely be making this again and again.
Chloe Ditewig
[email protected]OMG! This skillet cornbread is a game-changer! I've tried so many recipes, but this one is by far the best. The bacon fat adds an incredible flavor that takes it to the next level. And the brown sugar gives it a perfect hint of sweetness. It's so moi