Grandma Etchieson’s Cornbread

My mother, whom everyone called “Sugar,” learned to make this delicious cornbread from her mother, my Grandma Etchieson. Sugar taught me to make it when I was eleven years old, and I've been making it much the same way ever since. Neither Grandma nor Momma bothered much with measuring spoons, and neither do I. An ordinary kitchen spoon generally does the job, although I've included standardized measurements here for those who prefer them. There's no flour or sugar in this old-fashioned recipe, just the wonderful flavor of cornmeal, buttermilk, and bacon drippings, with a crisp, golden crust from a cast-iron skillet.

Recipe makes one 10-inch skillet of cornbread; 12 wedges.

Whatcha Need

• 2 cups yellow stoneground cornmeal, plus 2 tablespoons for the skillet
• 1 heaping tablespoon baking powder (approximately 1½ level tablespoons)
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg, lightly beaten
• 1½ cups buttermilk
• 4 tablespoons bacon fat, divided

Whatcha Do

1. Preheat the oven to 450°F. Place a 10-inch cast-iron skillet over low heat and add the bacon fat, allowing it to melt while you prepare the batter.

2. In a large mixing bowl, combine the cornmeal, baking powder, baking soda, and salt.

3. Using a wooden spoon, stir in the buttermilk and beaten egg until the ingredients are just combined. Add 2 tablespoons of the melted bacon fat and stir gently to incorporate.

4. Increase the heat beneath the skillet to medium. Sprinkle the remaining 2 tablespoons of cornmeal evenly over the hot fat and allow it to toast lightly, just until fragrant and beginning to turn golden. Watch carefully to prevent burning.

5. Carefully pour the batter into the hot skillet. It should sizzle as it hits the fat. Transfer the skillet immediately to the preheated oven.

6. Bake for 20–25 minutes, or until the top is golden brown, the center is set, and the edges have pulled away slightly from the sides of the skillet.

7. Remove from the oven and allow to cool for a few minutes before cutting into 12 wedges. Split each wedge and slather generously with butter. Enjoy!

Cook's Notes

• Cornmeal: White cornmeal may be substituted for yellow, although the flavor and appearance will differ slightly. Stoneground cornmeal gives the bread a particularly satisfying corn flavor and texture.

• Bacon Fat: Neutral vegetable shortening may be substituted for bacon fat, although the finished cornbread will lack some of its characteristic smoky, savory flavor.

• For Dressing: When preparing Sugar's Cornbread Dressing, make the cornbread a day ahead and allow it to cool completely. Slightly stale cornbread absorbs broth more readily and helps produce the proper dressing consistency.