Skillet Cornbread With Bacon Fat and Brown Sugar

southern side cornmeal buttermilk bacon bread bake quick & easy thanksgiving soy free peanut free tree nut free wheat/gluten-free

Carla Hall

12 servings

Source

Ingredients

2½ cups fine white stone-ground cornmeal

1 tablespoon baking powder

1½ teaspoons salt

3 large eggs

1¾ cups buttermilk

2 tablespoons packed brown sugar

3 tablespoons rendered bacon fat or lard

Method

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.