Nothing says the South like cornbread. This recipe is for an 8 inch skillet and makes a thick cornbread with lots of soft insides. You should fill to within 1/2 to 1 inch of top of the rim. If you use a larger skillet you will get a thinner, crunchier bread. Which, as we all know, isn't as good for sopping up your gumbo.
Cornbread Recipe
2 cups cornmeal
2/3 cup flour
1-1/2 tablespoons baking powder
1/2 teaspoon salt
Dash of black pepper
1 and 1/2 cups milk
3 to 4 tablespoons of bacon drippings (I used cooking oil, because seriously, who has bacon drippings handy?)
Directions
Preheat the oven to 400 degrees
1. Put the bacon drippings or oil (seriously...let me know if you use bacon drippings) in the skillet and use a paper towel to coat the interior. Place the skillet in the oven to warm up while you're making the batter.
2. In a medium size bowl, combine all the dry ingredients and mix well.
3. Add about 1/2 cup of the milk and stir.
4. Remove skillet from oven and slowly add about 1 or 2 tablespoon of the hot oil (bacon grease) from the skillet into the batter, stirring well. The skillet and bacon grease should be very hot but not smoking.
Sprinkle the inside of the skillet with (dry) cornmeal and return to oven. (The skillet really is touchy in this recipe.)
5. Add milk to the batter until it looks like thick pancake mix. If the mix is too thick, add more milk. If the mixture is too thin, add more cornmeal.
6. Remove the skillet from oven and pour the batter in the skillet.
7. Bake at 400 degrees approximately 25 minutes or until the top is a gorgeous golden brown.
Enjoy!
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