Skillet Cornbread With Bacon Fat and Brown Sugar

Ingredients for Skillet Cornbread With Bacon Fat and Brown Sugar

• 375g fine white stone-ground cornmeal

• 1 tablespoon baking powder

• 1 1/2 teaspoons salt

• 3 large eggs

• 425ml buttermilk

• 2 tablespoons packed brown sugar

• 45ml rendered bacon fat or lard

Preheat the oven to 218°C.

Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.

Whisk the wet ingredients into the dry ingredients.

Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.

Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.

Bake until golden brown and a toothpick inserted in the centre comes out clean, about 25 minutes. Serve warm.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.