Pat: A cast-iron skillet is, far and away, the best pan for cooking this cornbread. In fact, we don’t prepare it in anything else. Preheating the skillet in the oven creates a crispy golden crust, and it really seems to help the batter pop up and rise beautifully during the baking process. We serve the warm cornbread straight from the skillet with a big ole wooden spoon.
- 2 cups all-purpose flour
- 2 cups finely ground yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2¼ cups milk
- 2 large eggs
- 6 tablespoons butter, melted and slightly cooled
- 1 tablespoons rendered bacon fat (or butter, shortening, or vegetable oil)
Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven and heat for at least 30 minutes. Meanwhile, make the batter.
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together the milk, eggs, and melted butter.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or spatula to stir until evenly combined.
Remove the skillet from the oven, add the bacon fat to the skillet, and swirl to coat. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake for 25 to 30 minutes, until lightly golden and firm and springy to the touch.
This recipe serves 8.