This is my Great-Grandmother’s skillet cornbread recipe that I still use today. It’s been passed down through the family, and I’ll pass it on as well. This really goes well with a big pot of greens – collard, mustard, turnip – or beef vegetable soup.
- 1Heat a #10 cast iron skillet on the stove and put about a tablespoon of bacon drippings in it to heat
- 2Meanwhile, combine the remaining ingredients and stir together. Swirl the hot bacon grease around the skillet to coat it, and pour the rest into the mix. Stir and pour into the skillet.
- 3Turn the burner down as low as it will go and allow the cornbread to cook until the top is dry and it has set. Don’t cover it.
- 4Turn it over and cook until it’s browned on the bottom (was the top). It should take about 40 minutes or so.
- 5Cut into wedges and server with butter.
- 6You can add cheese and/or jalapenos, but cut back on the salt
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