This is a more savory instead of the sweet cornbread that is almost like a cake. You could add different spices to change it up also. It was great with a bowl of chili, which is a must meal on these cold nights. This recipe by Hugh Acheson is from his new cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen". I am just getting used to using cast iron, it really does a great job on so many recipes. I'm trying to be very diligent about keeping it conditioned.
2 c cornmeal
1/2 c flour
1 tsp baking powder
1tsp baking soda
1/2 tsp kosher salt
3/4 c whole milk
3/4 c buttermilk
1 large egg
1/4 c bacon fat
preheat oven to 425°
Mix the dry ingredients together and in another bowl mix the wet ingredients together (except the bacon fat). Add the wet to the dry and mix well.
Heat a 10 inch cast iron skillet over medium heat and add bacon fat, when fat is hot add to batter and stir. Pour batter into skillet bake for 20 minutes. Let cool about 15 min then turn out onto plate and cut into wedges.
**I found adding a small 8 oz size can of creamed corn gives the bread a nice texture.
|added halapeno's this time and baked in cake pan|
|It was Super Bowl in New Orleans so served it on a tray|
with Mardi Gras beads and guacamole.