photograph by ©Sherry Heck/Stocksy United

Yield: 6 servings.

1¼ cups yellow cornmeal
¼ cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 large eggs, lightly beaten
1 cup whole buttermilk
3 tablespoons bacon drippings, plus extra
2 teaspoons vegetable oil

Preheat oven to 425°. Place cast-iron skillet in preheated oven for 15 minutes. Meanwhile, combine cornmeal, flour, salt, and baking powder in a mixing bowl.

In a separate bowl, combine eggs, buttermilk, and 3 tablespoons of bacon drippings. Add egg mixture to the dry ingredients and stir until just combined.

Remove skillet from oven and carefully oil the pan with vegetable oil using a paper towel. Pour batter into hot skillet and bake for 20 to 25 minutes or until edges are crispy and top has turned golden brown.

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

×