This cornbread is best baked in a 10-inch cast-iron
skillet but if you don't have one, a Pyrex dish will do just fine.
If you halve this recipe, use an 8-inch square dish; if not, use a
9x13-inch dish or pan.
Preheat oven to 400°F.
Put the bacon drippings in your baking dish or skillet and let them
melt while the oven is preheating and you're mixing up the batter.
Beat the eggs in a medium bowl until frothy. Add the corn meal, salt
and baking soda, and stir to thoroughly combine. Add the buttermilk
and stir well. Remove the hot pan from the oven. Swirl the pan to
make sure it is coated with melted bacon drippings, and pour the bacon
drippings into the batter. Stir well to combine.
Pour the batter into the pan, and bake 25 to 30 minutes. Cornbread
will begin to pull away from the sides of the pan.
|
