David and I cooked dinner for our church group and I decided to make cornbread to go with our main dish, Baked Louisiana Dirty Rice and Beans. I don’t have a good recipe for cornbread that I am satisfied with, but this was very good. It had a great flavor and had a nice crust around the edges. This is a great base recipe that I will use to try to find the perfect recipe. So the cornbread experiments will continue!
Preheat the oven to 450 degrees. Grease a heavy 9-inch oven-proof skillet, preferably cast iron, or an 8-inch square glass baking dish (this is what I used) with:
1 tablespoon bacon fat, lard, oil, or vegetable shortening (I used shortening)
Whisk together thoroughly in a large bowl:
1 ¾ cups cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Whisk until foamy in another bowl:
2 large eggs
2 cups buttermilk
Add to the dry ingredients and whisk just until blended. Place the skillet or pan in the oven and heat until the fat smokes. Pour in the batter all at once.
Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes (I took mine out after 20 minutes). Serve immediately from the pan, cut into wedges or squares with butter.
Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven.
Source: The Joy of Cooking
Filed under: quick breads/muffins