Southern Style Cornbread Recipe

Southern Style Skillet Cornbread
Submitted By: Taz


3 Cups White Stone Ground Cornmeal*
2 Tbs Baking Powder
2 tsp Kosher Salt
1 Stick Unsalted Butter - melted
2 ½ Cups Buttermilk
3 Eggs
¾ tsp Baking Soda
2 Tbs Bacon Drippings - can substitute butter if desired
3 tsp Granulated Sugar**

  1. Set up grill for indirect cooking and preheat to 325-400ºF (temperature depends on other foods being grilled)
  2. Place a 12 inch cast iron skillet on 'cool' side (not over coals) of the cooker and allow skillet to heat with cooker lid closed until very hot
  3. While skillet is heating - Place the cornmeal, salt, baking powder, and sugar (if using) in a large bowl and mix to combine
  4. Melt butter in a small bowl in the microwave
  5. In a small bowl or measuring cup, mix together the buttermilk and eggs - Lightly beat with a fork until combined (homogenized) - Add baking soda and mix to thoroughly combine - While constantly whisking, drizzle in the melted butter until fully integrated
  6. Add the milk/egg mixture to the cornmeal mixture and stir with a fork until combined - DO NOT over mix, batter should be well mixed but a few lumps are fine
  7. Add bacon drippings (or butter) to the hot skillet and 'swirl' until the bottom and 1 inch up the sides are coated
  8. Pour the batter into the hot skillet (batter should sizzle) - Spread batter to even out the batter if necessary
  9. Allow cornbread to cook with the cooker covered for 20-45 minutes or until a toothpick inserted into the center comes out clean (cooking time varies on cooker temperature)
  10. Remove from cooker and allow to rest for 10-15 minutes before cutting
NOTE: You can prepare cornbread completely in the oven - Preheat oven to 400ºF with skillet inside and follow directions otherwise as written - Cooking time will be approximately 25-35 minutes

* Southern cornbread is typically made using white cornmeal but you can substitute yellow
  cornmeal if desired

** Southern cornbread is meant to be savory, NOT sweet so typically there is no additional
    sugar added relying instead on the natural sweetness of the corn HOWEVER, mass
    produced cornmeal is often low in natural sugars which can lead to the cornbread being
    'flat' almost empty in flavor. If you find that your cornbread has these qualities then it is
    more than likely the cornmeal and the addition of a little sugar will correct the issue
    without making the cornbread sweet

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