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When it comes to Southern cuisine and soul food, a meal is not complete without a slice of hot, buttery cornbread. Unlike some cornbreads, this savory version has a whiff of bacon flavor and no added sugar. Baking the batter in a hot oven in a cast-iron skillet creates the crispy crust. You can use the same recipe to create corn muffins (it makes 10-12) or cornbread sticks. Feel free to get creative and add in extras like crumbled bacon, cheese, jalapeño chilies, or even corn kernels. The key ingredient for quick prep is self-rising cornmeal, which is a mix of cornmeal, flour, leavening, and salt. If it’s not available, combine 2 cups finely ground cornmeal, 1/2 cup all-purpose flour, 2 1/2 tablespoons baking powder, and 3/4 teaspoon salt, and then measure out 2 cups to make the cornbread. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of Cooks with Soul.
- Preheat oven to 450°F.
- Once the oven has preheated, put bacon grease and 2 tablespoons of the butter in a 10-inch cast-iron skillet or 8-inch square baking dish. Place in oven until skillet is hot and fats are melted, 5-7 minutes.
- Meanwhile, combine cornmeal, milk, and egg in a medium bowl and stir until smooth. Carefully pour hot fat from skillet into cornbread batter, leaving a little fat in pan to grease it. Stir batter to incorporate fat, then pour batter into center of the hot skillet and spread it evenly.
- Bake cornbread until a toothpick inserted into the center comes out clean, 15-20 minutes.
- Melt the remaining 2 tablespoons butter. Brush it over the hot cornbread, then slice, and serve.
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|Calories240Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.