Whether an accompaniment to a hearty bowl of homemade soup or stew, a big pot of ham-n-beans, or perhaps just because you are craving a  good slice of cornbread and a glass of buttermilk (and lots of people do!), there is nothing as satisfying as a skillet full of this delicious Southern staple. I have nothing against using Jiffy Mix to make cornbread if you want something quick, and that product does work great especially for corn muffins, but if you want a real treat, there is nothing as good as ‘from-scratch’ cornbread with a crispy crust and a moist center.

Definitely use your cast iron skillet and do put it in the oven with a little bacon drippings so the grease is already hot before pouring your batter in; doing so will make for a browned and crunchy crust on your cornbread; remember to also sprinkle some of your dry cornmeal in the skillet before adding your batter to help develop that crispy crust.  I use Martha White self-rising corn meal, stone ground, for a robust grainy texture and then slather the top with real butter when it comes from the oven. Nothing else will do. This recipe also calls for self-rising flour, not all-purpose.  Bake it up just before the rest of your meal finishes cooking and serve hot.

At my house, cornbread is good any time but it is especially desirable with a pot of beef stew! Enjoy both mightily!

Skillet Cornbread

Ingredients

1 T. bacon drippings
3/4 cup Martha White self-rising enriched white corn meal mix
1/4 cup Martha White self-rising flour
1 T. sugar
1 cup buttermilk
3 T. Crisco vegetable oil
1 large egg, beaten
Extra corn meal mix for preparing pan

Directions Preheat oven to 450°F. Grease an 8-inch cast iron skillet with bacon drippings; place in oven to heat. Combine corn meal mix, flour and sugar in large bowl; mix well. Add buttermilk, oil and egg; blend well. Sprinkle small amount of extra corn meal mix into hot skillet and pour batter over corn meal in hot skillet. Bake 12-15 minutes or until golden brown.  Cut into wedges for serving.