Southern Cornbread

Real cornbread doesn't need any sugar.  It doesn't even need flour.  It just needs some quality cornmeal and buttermilk to be perfect.  Golden, crumbly, and down-home comfort, cornbread is a staple of Southern cuisine.  All Southern cooks have got a cornbread recipe up their sleeve, and this one is my go-to.  The most basic recipe, it comes together quickly, and you can't really mess it up.

Now, as with grits for the gumbo grits casserole, you need to invest in quality stone-ground cornmeal.   I recommend King Arthur Flour or Bob's Red Mill for national brands, but the best will be from local gristmills.  You can look in Whole Foods or a local store, or order online.  I recommend Anson Mills (South Carolina) or Weisenberger (Kentucky).  Cornmeal is available in white or yellow, and you can use either.

Southern Cornbread

The key is to act quickly once you add the baking powder and baking soda.  Quickly mix to combine, pour the batter into the skillet, and get it back in the oven.

Time: 35 minutes

Ingredients:

3 tsp bacon drippings or oil
2 1/4 cups buttermilk, warmed to room temperature
1 large egg
2 cups cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Directions:

1. Place a well-seasoned 10 inch cast iron skillet (or your closest sized pan) containing the bacon drippings or oil into the oven and preheat to 450ºF.

2. While the oven is heating (about 10 minutes), mix together the room temperature buttermilk and egg. Stir in the cornmeal and mix well.

3.  When the oven and skillet have reached 450º, add the baking powder, baking soda, and salt to the batter and mix well.  Quickly pour the batter, all at once, into the hot skillet and bake for 15-20 minutes until the top begins to brown.

Slather on the butter and enjoy!