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Cracklin' Cornbread
Ingredients
At a glance
Breads
Day 1:
Scald 2 cups buttermilk and mix with 1-cup fresh stone ground grits. Cover well and let sit overnight at room temperature
Day 2:
Preheat oven to 350 degrees. Fry up about 8 slices of the best bacon you can find. Fry them very crispy and drain well, reserving all of the precious fat.
Sift together:
- 2 Cups flour
- 1 1/2 Tablespoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar
Mix together:
- 4 eggs
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- The buttermilk / Grits mixture you made the day before
Methods/steps
Cover the bottom of a heavy cast iron skillet or similar sized pan with Bacon Grease and put it in the hot oven for 10 or 15 minutes while you combine the wet and dry ingredients with about 1 cup of sweet corn, either canned or fresh.
Quickly pour the batter into the hot skillet... Top with crumbled bacon and cook for about 30 minutes. The cornbread is done when the crisp, golden edges pull away from the sides of the skillet, and the center is fi rm to the touch.
Resist the temptation to cut into it too soon. For the best results, cool for at least 1 hour before cutting.
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