Bacon grease gives our classic Southern cornbread recipe an extra rich flavor.
In a word, its perfection.
Eat this subtly sweet and savory Southern cornbread just as it is, warm after baking.
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Or serve it with a pat of butter and honey as a near dessert-like treat.
(Or, add thecornbread to a glass of milkfor a treatif you know, you know!)
You may actually have most, if not all, in your pantry and fridge right now.
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
), it wont be too sweet.
Can I Use White Cornmeal Instead of Yellow?
it’s possible for you to store leftover pieces at room temperature for up to three days.
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
But it’s often best stirred into warm soups where it doesn’t need reheating.
(Or, freeze any leftover cornbread and save it forcornbread dressing.)
Cornbread is often a side dish forOven-Fried Chicken Thighsandbarbecued pork chops.
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But you could’t serveWhite Chicken Chili,Beef Stew, orHamburger Stewwithout a wedge.
)medium-grind stone-ground yellow cornmeal
1cup(4 1/4 oz.
)all-purpose flour
2tsp.kosher salt
2tsp.baking powder
1/2tsp.baking soda
2cupswhole buttermilk
2largeeggs
1/4cup(2 oz.
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Stir cornmeal mixture into buttermilk mixture until just combined.
Bake cornbread:
Bake in preheated oven until golden brown, 20 to 22 minutes.
Carefully invert onto wire rack, and let cool slightly, about 10 minutes, before serving.
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
Credit:Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Sally McKay
