SERVES 8 TO 10
Cornmeal mush of just the right texture is essential to this bread. Make sure that the water is at a rapid boil when it is added to the cornmeal. For an accurate measurement of boiling water, bring a kettle of water to a boil, then measure out the desired amount. Though we prefer to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes. See the sidebar that follows the recipe.
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4 |
teaspoons bacon drippings or 1 tablespoon melted unsalted butter plus 1 teaspoon vegetable oil |
|
1 |
cup (5 ounces) stone-ground cornmeal |
|
2 |
teaspoons sugar |
|
1 |
teaspoon baking powder |
|
¼ |
teaspoon baking soda |
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½ |
teaspoon salt |
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⅓ |
cup boiling water |
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¾ |
cup buttermilk |
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1 |
large egg, lightly beaten |
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Add bacon drippings to 8-inch cast-iron skillet and place skillet in oven while oven heats.
2. Place ⅓ cup cornmeal in medium bowl and set aside. Mix remaining ⅔ cup cornmeal, sugar, baking powder, baking soda, and salt in small bowl; set aside.
3. Pour boiling water over reserved ⅓ cup cornmeal and stir to make stiff mush. Gradually whisk in buttermilk, breaking up lumps until smooth. Whisk in egg. When oven is up to temperature and skillet is very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat from skillet into batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Immediately turn cornbread out onto wire rack; let cool for 5 minutes, then serve.