A true comfort food, this skillet cornbread can also be cooked into muffins or leveled up by adding cheese or a bit of zucchini just before cooking.
Ingredients
- ¼ cup bacon fat, melted
- ¼ cup butter, melted
- 2 eggs
- 1/3 cup honey
- 1 cup buttermilk
- ½ teaspooon baking soda
- ½ teaspoon kosher salt
- 1 cup stoneground cornmeal
- 1 cup all purpose flour
Instructions
Preheat oven to 375o.
Coat 8-inch cast iron skillet with bacon fat.
Melt butter.
Quickly whisk eggs and honey into melted butter.
Stir in buttermilk and baking soda. Mix remaining dry ingredients into wet mixture.
Pour into cast iron skillet and bake for 30 minutes, or until knife comes out clean.
For muffins, spray and line muffin tins and scoop batter into tins and bake for 15 minutes. Makes about 12 muffins.
Serve warm with butter & honey!
Pro Tip: If you don't have buttermilk, you can use 1 tablespoon of lemon juice plus enough milk to equal 1 cup. Stir and then let sit for about 5 minutes. Use as buttermilk in the recipe.
