Adapted from a Test Kitchen recipe

This cornbread is shown on the right in the photo.  It was cooked in a buttered dish, but it would be great cooked in a cast iron skillet too.


4 tsp. bacon drippings (Fry 4 thick slices of bacon and reserve the drippings.)
1 cup yellow cornmeal
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1/3 cup boiling water
3/4 cup buttermilk
1 egg
Butter for greasing the baking dish.


  • Preheat the oven to 450 degrees.
  • Butter an 8 inch baking dish.
  • Combine boiling water with 1/3 cup cornmeal and mix to form a cornmeal mush.
  • In a separate bowl, combine remaining cornmeal (2/3 cup), sugar, baking poweder, salt, and baking soda.
  • Whisk buttermilk into the cornmeal mush until smooth.
  • Add the egg to the buttermilk mixture and whisk to combine.
  • Fold the dry ingredients into the wet ingredients.
  • Add the bacon drippings to the batter and combine.  Do not overmix.
  • Pour the batter into the pan and bake until golden brown, about 20 minutes.

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