Cornbread
It’s a-maize-ing.
Equipment
- 8-inch cast-iron skillet
Ingredients
- 2 tablespoons bacon drippings (can also use vegetable oil)
- 1 cup stone-ground coarse yellow cornmeal
- ¼ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 egg
- 1 cup buttermilk
- ¼ cup fresh corn cut from the cob (can also use frozen)
- ¼ cup sweet onion, diced
- ¼ cup fresh poblano chiles (or any type of green chile), chopped
- ½ cup shredded cheddar or longhorn cheese
Directions
- Grease a cast-iron skillet with the bacon drippings, then place in the oven and heat to 450 degrees.
- Mix the cornmeal, flour, baking powder, and salt in a medium bowl. Whisk the egg with the buttermilk, then add to the bowl of dry ingredients. Add the corn, onion, chiles, and cheese and stir to combine (don’t overstir).
- Remove the skillet from the oven and pour the melted drippings into the batter (there won’t be much). Give the batter a quick stir, then pour it into the skillet.
- Bake for 20 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Cut into wedges and serve.