Some morning, when you wake up earlier than everyone else in the house, make a batch of this cornbread in time for breakfast. Set out softened butter and cane syrup for dipping. My mother did that for us often enough that just thinking about it makes me want to get the iron skillet out for tomorrow morning.
If you don’t consume the cornbread right away, let the remainder get stale, then use it for the Blueberry Cornbread Pudding we featured in this space recently. That recipe can be found here.
- 1 cup self-rising cornmeal
- 1 cup self-rising flour
- 1/2 tsp. salt
- 1 egg
- 1 1/2 cups of buttermilk
- 1/4 cup rendered bacon fat, melted
- 1/2 stick butter, melted
Preheat a well-cured nine- or ten-inch black iron skillet in a 450 degree oven while making the batter.
1. Combine the first three ingredients in a bowl. In a second bowl, beat the egg, add the buttermilk, and whisk in the bacon fat and butter.
2. Pour the dry ingredients into the wet ones and mix until just combined. Don’t worry about small lumps.
3. Pour the batter into the preheated skillet and return it to the oven at 450 degrees. Bake for twenty minutes, or until the middle of the top begins to brown lightly.
Remove from oven and allow to cool for about five minutes before serving.
Serves eight to twelve.