Southern-Style Cornbread

Name: Southern-Style Cornbread
Yield: Makes one 8-inch skillet of bread
Cuisine: Southern
Ingredients: 4 teaspoons, bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil; 1 cup, yellow cornmeal, preferably stone ground; 2 teaspoons, granulated sugar; 1/2 teaspoon, table salt; 1 teaspoon, baking powder; 1/4 teaspoon, baking soda; 1/3 cup, water (rapidly boiling); 3/4 cup, buttermilk; 1 , large egg, beaten lightly

Desserts or Baked Goods
Southern
Quick Breads
Holiday
Thanksgiving

Appears in Cook's Illustrated May/June 1998, America's Test Kitchen TV

Cornmeal mush gives the bread a strong corn flavor and a moist, fine texture.

SERVES Makes one 8-inch skillet of bread

TIME 55 minutes

Why This Recipe Works

This is a members' feature.