Sugar’s Country Cornbread
This is my momma's (aka Sugar) cornbread recipe as taught to me at the age of ten years. This is a pure cornbread using only cornmeal and no flour. I have converted it to standard measurements for the convenience of those wanting to give it a try. -Chef Monte
This recipe makes one 12-inch cake or about 8 large portions.
- 1-2/3 cups yellow cornmeal (preferably stone-ground)
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 slightly rounded teaspoon baking powder
- 1 large egg, slightly beaten
- 1-1/2 cups buttermilk
- 1/4 cup bacon drippings (or lard or vegetable shortening)
- 2 tablespoons, cornmeal
Preheat oven to 450°F.
Place bacon drippings in a 12-inch cast-iron skillet and put on medium low flame to heat
Combine dry ingredients in large bowl. Add egg and buttermilk to dry mixture and mix just enough to moisten.
Remove skillet from heat, swirl melted bacon grease to ensure bottom is well coated, then pour remainder into cornbread batter and mix well.
Sprinkle last cornmeal in skillet and when toasted golden brown, add batter. Place in preheated oven and bake until golden brown, about 25 minutes.
Remove cornbread from the oven, cut into wedges and serve hot with plenty of butter.