Skillet Cornbread With Bacon Fat and Brown Sugar
A rich and flavorful Southern-style cornbread made in a cast-iron skillet with stone-ground cornmeal, buttermilk, and bacon fat. The addition of brown sugar gives it a subtle sweetness while maintaining its traditional savory character.
Ingredients
- •2½ cups fine white stone-ground cornmeal
- •1 tablespoon baking powder
- •1½ teaspoons salt
- •3 whole large eggs
- •1¾ cups buttermilk
- •2 tablespoons packed brown sugar
- •3 tablespoons rendered bacon fat or lard
Cooking Instructions
- 1.
Preheat the oven to 425°F.
10 min
- 2.
Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
5 min
- 3.
Whisk the wet ingredients into the dry ingredients.
3 min
- 4.
Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
5 min
- 5.
Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
2 min
- 6.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
25 min
