Old-Fashioned Cornbread
Makes 8 servings
  • 1 tablespoon bacon drippings
  • 2 cups plain yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1¼ cups whole buttermilk
  • 1 large egg (optional)
  • 6 tablespoons unsalted butter, melted
  1. Put bacon drippings in a 9-inch well-seasoned cast-iron skillet* and put skillet into the oven. Turn the oven on to 400° with skillet inside.
  2. In a large bowl, whisk together cornmeal, baking soda, salt, and sugar, if using.
  3. In another bowl, beat together buttermilk and egg, if using, until combined. Stir wet mixture into dry mixture. Stir in melted butter.
  4. When the oven is hot, carefully take out the skillet (handle will be hot!). Pour batter into hot skillet and make sure it is evenly distributed.
  5. Bake until cornbread edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean, approximately 20 minutes.
  6. Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving with butter, if desired.
  7. To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temperature for 2 to 3 days.
*If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/cheryl-hollon-presents-mysterious-case-draw-order/