Southern Bacon Corn Bread
True southern corn bread is baked in a cast-iron skillet greased with bacon grease. No sugar is used, but it’s served with lots of butter!
Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy
- 5 slices bacon
- ½ cup plus 2 Tbsp. butter, divided
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 eggs, beaten
- 2½ cups buttermilk
- ½ cup sour cream
- In large cast-iron skillet, cook bacon until crisp. Remove bacon from pan, crumble, and set aside. Add 2 tablespoons butter to skillet and remove from heat.
- Preheat oven to 400°F. In large bowl, combine cornmeal, flour, salt, baking powder, and baking soda and mix well. In medium bowl, combine eggs, ½ cup melted butter, buttermilk, and sour cream. Add to dry ingredients and mix just until blended; stir in crumbled bacon.
- Return skillet to medium heat and carefully swirl bacon grease and butter around. Pour in batter and immediately place in oven. Bake for 35–45 minutes, or until deep golden brown. Immediately remove from skillet, cut into wedges, and serve.