Heirloom Cast Iron Cornbread

December 16, 2013

521

Recipes like this don't come around often. Definitely save this one!! You won't want to lose it! This recipe is reported to be over 100 years old!

Preheat oven to 400*.
Add 1-11/2 tbsp of bacon fat to iron skillet.
Once oven reaches 400*, put skillet into oven to allow fat to melt and skillet to preheat. Allow skillet to heat until fat is hot (I just eye-ball)

For the cornbread batter:
1 cup All Purpose Flour
1 cup Yellow Cornmeal
2/3 cup White Sugar (I guess you could add less)
1 teaspoon salt
3 1/2 teaspoon Clabber Girl Baking Powder
1 egg
1 cup Evaporated Milk
1/3 cup Vegetable Oil

Preheat oven to 400*. Add 1-11/2 tbsp of bacon fat to iron skillet. Once oven reaches 400*, put skillet into oven to allow fat to melt and skillet to preheat. Allow skillet to heat until fat is hot (I just eye-ball) In a mixing bowl mix all ingredients by hand until well combined. I use a wooden spoon. Pour into piping hot skillet with bacon fat. (DO NOT DUMP EXCESS FAT) if the fat was hot enough, you should see the batter begin to set immediately around the edges. The bacon fat adds a flavor you can't get any other way, don't skip this step. Bake at 400* for 20-25 or until knife comes out clean.

Nutritions

Calories
194

Sodium
231mg
9% DV

Fat
6g
10% DV

Protein
4g
8% DV

Carbs
29g
10% DV

Fiber
1g
5% DV