Buttermilk Bacon Grease Cornbread

Sorry, this was the worst cornbread I have ever eaten. dry as a bone. My suggestion is to follow the skillet recipe from the Pioneer Woman. look it up. I add cumin, frozen roasted corn, cheddar cheese and bacon sometimes. I play with it and make it my own. Sorry to the food testers or the person that wrote this recipe. I need a large glass of water to wash this down.

I needed a simple cornbread recipe and this seemed pretty straightforward. It’s not a good recipe, I’m sorry! It needs a lot of salt, extra milk and fat, and a dash of sugar, all of which I added seeing it was a drier batter. Cornmeal soaks up lots of moisture and the courser the meal, the more is needed.

i use cornmeal and then the same amount of flour, buttermilk and an egg, i melt my butter or bacon grease in about an eight inch skillet. not iron skillet. I add some of the melted fat to the cornbread mixture, leaving enough to cover bottom of the pan. I also bake my cornbread on top of the stove with a lid and once middle looks like it's cooked i take a spatula and flip it over to finish baking. Made it this way all my long life and it is never dry.

Ended up so dry that nobody would eat it. Might try again and give an update.

This was unbelievable, I made individual skillet cakes and used for Thanksgiving bacon egg cornbread sandwiches, as well as the cornbread for sausage stuffing. This is very much a keeper and I can't wait to make again!

We had this with our dinner last night. None of us liked it. Not saving this recipe. And we love various cornbreads & bacon grease!

...And finally, here are the ingredients for a cornbread mix which tastes just like Jiffy Mix...

2 Cups Flour
1 1/2 Cups Meal
4 1/2 Tablespoons Sugar
3 Tablespoons Baking Powder
3/4 Teaspoon Salt
3 Eggs
1 Cup Buttermilk
6 Tablespoons Grease

This is a recipe I developed for a sweeter cornbread:
Gluten-Free Dairy-Free Coconut Cornbread
This cornbread still retains it's cornbread consistency, but is similar to a cake-and it smells heavenly!

1 lb. dried whole kernel corn, or 2 2/3 cups plain cornmeal
1/2 cup coconut flour
1/4 cup golden flax meal
1/4 cup almond meal
2 level tablespoons Rumford baking powder
1 teaspoon salt
6 tablespoons honey
2 large eggs, beaten
1/2 cup melted coconut oil, cooled slightly
1 can coconut milk

• Preheat oven to 400 degrees

• Grind and sift 1/2 pound corn to meal, and 1/2 pound to fine flour, if using whole corn, or use 2 2/3 cups plain cornmeal.

• Mix dry ingredients in large bowl. Sift to mix thoroughly.

• Mix beaten eggs, honey, cooled butter and milk; add all at once to dry mixture, stirring just until blended.

• Add more milk if desired to get proper consistency.

• Scrape into greased and floured pan, bake 30-35 minutes. Let rest a few minutes, then turn out onto a board. Serve hot with butter.

Makes 16 servings

Here is a version of cornbread I developed, and have used for many years..
Gluten-Free Quick Buttermilk Cornbread
1 lb. plain white cornmeal, or 2 2/3 cups
1 cup fine corn flour (Masa Harina) (4.6 oz)
2 level tablespoons Rumford baking powder, or another variety without aluminum in the mix
1 teaspoon salt
2 tablespoons sugar, honey or Agave Nectar, or to taste (Optional, but very, very good with it)
3 large eggs, beaten, or 3 tablespoons chia, mixed with 12 tablespoons of water and allowed to gel
1 stick (8 tablespoons) butter or lard, melted and cooled
2 1/2 cups full-fat Bulgarian style buttermilk (Very important to get the full-fat buttermilk, even if you have to make your own, which is not hard at all)
2 teaspoons xanthan gum (optional)
1 teaspoon cider vinegar
Hot water to thin

• Preheat oven to 400°.

• Mix dry ingredients in large bowl.

• Mix beaten eggs, honey, cooled butter and milk; add all at once to dry mixture, stirring just until blended.

• Add more milk or hot water if desired to get proper consistency.

• Scrape into red hot greased #10 cast iron pan, bake 35 minutes, until a straw inserted into the bread comes out clean. Let rest a few minutes, then turn out onto a large cutting board. Serve hot with butter.

Pantry Mix:
5 lbs. cornmeal
5 cups corn flour (1 lb. 4.6 oz)
10 tablespoons Rumford Baking Powder
5 teaspoons salt

For an interesting variation, use Redd's Apple Ale for the hot water, and use Apple Flavored Deer Corn to grind for the cornmeal.

And now for the big question, white or yellow? Not being from the south, I have no idea who regionally prefers which.

I had to laugh, I've been making it this way for over 40 years. How do you know when the pan is hot enough? If you sit it on the back porch, it burns through the wood!

Finally a recipe for cornbread published without sugar in the mix. I grew up in the country in Tennessee. Never had it with sugar until a Boston Market came to town and have never willing had it again. To me, sugar makes it taste like a cake and I surely would not eat a cake with fried catfish. However,to each their own. Thanks for the authentic (to me)recipe.

i have coarse grind Bob's Red Mill cornmeal -- i am quite confused about the different kinds of grinds. Will coarse be good for this? or if not, what?

Kosher salt + bacon grease, cannot compute :-)

I see it I'm sorry, but I don't have a nine, I have a 10, how should I adjust the cook time?

Sounds good, what size skillet did you use?

So good. Just like my first mother-in-law, Nita Gifford, made. Makes me want some pinto beans to go with it and use the cornbread to soak up the juice.

Sounds just like the cornbread my Mama made when I was growing up n Alabama, but she used self-rising corn meal and no flour. That mixture makes fantastic hush puppies with a thinner batter and chopped onion and lots of black pepper; then deep fried in hot oil in a cast iron Dutch oven. Yummy.

Mine were a little dry. I did try to bake them in muffin tins, and I added some brown sugar, so one of those things probably messed them up. Just for all y'all's reference. Learn from my mistakes.

I know it's delicious, I know...but all I can think is my artheries clogging every time I see something being cooked with bacon grease.