Cornbread packed with cheese, onions, whole corn, and flavored with bacon drippings. Cooked in a cast iron skillet.
Make sure your baking powder is fresh. Baking powder over 6 months old tends to lose its leavening power.
- 1 cup cornmeal
- 1/2 cup flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded medium or sharp cheddar cheese
- 1/4 cup chopped onion
- 1 cup milk
- 3 Tbsp bacon drippings (warmed to liquid), plus 1 teaspoon to grease the pan
- 1 egg, beaten
- 3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can
1 Place a 9 or 10-inch cast iron pan in the oven and preheat the oven to 350°F.
2 In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, garlic powder, and salt. Add remaining ingredients, and stir until just combined.
3 Carefully remove the hot pan from the oven (remember the handle is hot!). Place a teaspoon of bacon fat in the bottom of the hot pan and swirl it around until it is all melted and coating the bottom of the pan. Pour the batter from the mixing bowl into the pan. Remember to put a pot holder over the hot handle of the pan and return it to the oven.
4 Bake for 40 minutes or until golden brown. Remove from oven and let the cornbread cool in the pan. Remember that the handle is hot and will stay hot for quite some time. I recommend rubbing an ice cube over the handle to cool it down, just to avoid someone burning their hand if they attempt to move the pan before it has cooled down enough.
Yield: Makes 8 servings.