I’ve never met a person who didn’t like cornbread. And if you know of someone, this will convert them on the spot. It’s heavier than other recipes so it’s filling enough to have alongside a salad for a cold day lunch.
Loaded Skillet Cornbread
Makes: 8 Servings
- ¼ cup bacon drippings (from 5 thick-cut slices)
- 2 Tbsp vegetable oil
- 1½ cups whole buttermilk
- 1 can (15.25-ounce) corn kernels, drained
- 1¼ cups self-rising white cornmeal mix
- ¾ cup self-rising soft-wheat flour (such as White Lily)
- ¾ cup grated extra-sharp Cheddar cheese (3 ounces)
- Preheat the oven to 400˚F. Place the bacon drippings and vegetable oil in a 10-inch cast-iron skillet; heat in the oven for 4 minutes.
- Whisk together the egg and buttermilk in a large mixing bowl. Stir in the corn and onion.
- Whisk together the cornmeal mix and flour in a medium bowl; gently stir into the buttermilk mixture.
- Remove the hot skillet from the oven; carefully pour half of the hot drippings into the batter. (The drippings will sizzle and sputter.) Whisk to combine. Pour half of the batter into the skillet.
- Sprinkle half of the cheese evenly over the batter. Pour the remaining half of the batter over the cheese and top with the remaining cheese.
- Bake at 400˚F for 30 to 35 minutes or until golden brown and the cornbread pulls away from sides of the skillet. Let cool 15 minutes before serving.
Loaded Skillet Cornbread Copyright © Rebecca Lang Cooks | rebeccalangcooks.com