| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 16 pieces |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 16 pieces |
Ingredients
- 2 cups heirloom cornmeal
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
- 2 teaspoons baking soda
- 1 1/2 cups buttermilk
- 1 1/2 cups mayonnaise
- 6 whole eggs
- 1/2 cup reserved bacon fat or butter or oil
- Butter, for serving
Instructions
- Preheat the oven to 350 degrees F. Place a 12-inch cast-iron skillet in the oven to preheat.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk to combine. In a smaller bowl, combine the buttermilk, mayonnaise and eggs. Whisk to combine. Add the wet ingredients to the dry ingredients and use a spatula to combine, making sure there are no unincorporated dry ingredients.
- Remove the skillet from the oven. Add the reserved bacon fat and let melt, then add the cornbread batter to the hot skillet. Place in the oven and bake for 40 minutes. Remove from the oven and serve warm with butter. Cornbread can also be cooled and frozen for later use; just allow to thaw completely before reheating.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 313 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 61 mg |
| Sodium | 390 mg |
| Serving Size | 1 of 20 servings |
| Calories | 313 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 61 mg |
| Sodium | 390 mg |
Reviews
Lewis Grizzard said that anyone who put sugar in cornbread is a heathen but it works in this recipe, I used a 7 inch cast iron skillet and cut the recipe in half and it turned out great, Thank you Noble South and the Food Network.