Southern-Style Cornbread

Name: Southern-Style Cornbread
Yield: Makes one 8-inch skillet of bread
Cuisine: Southern
Ingredients: 4 teaspoons, bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil; 1 cup, yellow cornmeal, preferably stone ground; 2 teaspoons, granulated sugar; 1/2 teaspoon, table salt; 1 teaspoon, baking powder; 1/4 teaspoon, baking soda; 1/3 cup, water (rapidly boiling); 3/4 cup, buttermilk; 1 , large egg, beaten lightly

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Appears in Cook's Illustrated May/June 1998

Desserts or Baked Goods

Southern

Quick Breads

SERVESMakes one 8-inch skillet of bread

TIME55 minutes

has video

WHY THIS RECIPE WORKS

We wondered if our Southern-style cornbread recipe (white cornmeal and no flour or sugar) might have something to learn from our Northern-style cornbread recipe (yellow cornmeal, fair to generous portions of flour and sugar). Combining the ...

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