Skillet Cornbread

1. 1

   HEAT the oven to 450F.

2. 2

   Grease a 10-inch cast-iron skillet with 1 tablespoon of the drippings.

3. 3

   Heat the skillet in the oven for about 10 minutes.

4. 4

   COMBINE the egg, milk, and remaining 3 tablespoons of bacon drippings in a medium mixing bowl.

5. 5

   STIR in the cornmeal, flour, baking powder, and salt.

6. 6

   The batter should be creamy and pourable like pancake batter.

7. 7

   If it seems too thick or thickens while the oven and skillet heat, stir in a little water.

8. 8

   POUR the batter into the hot skillet.

9. 9

   Bake for 15 to 18 minutes, until the edges look deep golden brown and the top is firm to the touch.

10. 10

    You can also make corn cakes with this same batter, a popular carrier for a pile of pulled pork.

11. 11

    Heat a greased griddle over medium heat.

12. 12

    For each corn cake, pour about 1/4 cup of the batter onto the hot griddle.

13. 13

    Flip when the edges are dry and the bottom side is a deep golden brown.

14. 14

    The recipe will make about 12.

15. 15

    You can substitute 1 1/4 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.