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02cc3dbb f823 457b bf8e 897b2ccc7c0d  2016 12 29 04 52 55
Jonathan Jones
Jonathan Jones

Cornbread, in a badass Wagner cast iron corn cob mold from the 1930's that my best friend got me for Christmas.

1 cup cornmeal
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
Pinch of pepper
3 tablespoons bacon grease
1 egg, lightly beaten
3/4 cup buttermilk

Even if you don't have a vintage corn cob mold, this recipe works just fine in a cast iron skillet. Preheat oven to 450 degrees, and place your cast iron in the oven for at least 10 minutes. Mix all your dry ingredients in a large bowl, and your wet ingredients in another. Add wet to dry, and mix to incorporate - but don't overmix. Carefully pull cast iron from oven and fill with batter, then return to oven. If you're using a corn cob mold, check cornbread after 10 minutes; if using a skillet, check after 15 minutes.

They look bad ass!
Amazing!! I want one!!