aggie's authentic deep south cornbread
(3 ratings)
My friend Joyce who lives in the Florida Panhandle taught me to make cornbread when we first moved to Alabama. You can't much deeper south than Florida. She says this is exactly the way that her mother made it and I am so happy to keep her mother's tradition alive.
(3 ratings)
yield
8 serving(s)
cook time
20 Min
method
Bake
Ingredients For aggie's authentic deep south cornbread
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3/4 cstone ground cornmeal
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3/4 call purpose flour
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspkosher salt
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2 lgeggs, lightly beaten
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3 Tbspbacon drippings, melted plus more for greasing skillet
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1 cbuttermilk
How To Make aggie's authentic deep south cornbread
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1Preheat the oven to 425-degrees and position a rack in the middle. Grease a 9-inch cast iron frying pan with bacon drippings and place in hot oven to heat while preparing batter. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
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2In a large bowl, whisk together the buttermilk and the eggs. Add the melted bacon drippings. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the heated cast iron skillet. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Flip it onto a plate or cooling rack so the crust does not soften. Cool for about 10 minutes before serving.
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