It doesn’t get more classic than buttermilk cornbread.
Serve it steaming with plenty of butter and a generous bowl ofsoupto dunk it in.
Ingredients
1/4cupbacon drippings
2cupscornmeal mix
1/2tsp.baking soda
2largeeggs
1 1/2cupsbuttermilk
Directions
Preheat oven to 425F.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Place bacon drippings in a 9-inch cast-iron skillet, and heat in oven 5 minutes.
Stir together cornmeal mix, baking soda, eggs, and buttermilk in a bowl just until combined.
Remove skillet from oven; stir drippings into batter.
Pour batter into hot skillet.
Bake until golden brown, about 27 minutes; cut into wedges, and serve.
