I have had some really good and some really bad cornbread over the years, and I'm sad to say that more often than not the cornbread in restaurants are the most disappointing.
So a few weeks ago we were in Montana visiting friends and we had this cornbread. Aaron has said many times since then that it was the best cornbread he has ever had, so needless to say I had to make it. Now the key to making this cornbread extra delicious is bacon drippings. I know, I know, your probably thinking bacon drippings - seriously? But trust me, it gives it the exact flavour that is needed to make this cornbread delicious. But, if you haven’t recently cooked some bacon or it’s just not your thing you can always use butter.
The other great thing about this bread is that it’s made in a cast iron pan which is one of my most favourite thing to cook with. It gives nice even heat and cleans up so easily contrary to what many believe.
So next time you are making your favourite chilli or almost any food that saucy and includes BBQ sauce make sure you whip up this cornbread. It’s a classic combination that just can’t be beaten!
prep time 15 minutes
cook time 30 minutes
total time 45 minutes
4 tbsp bacon drippings or butter
1 1/2 cup medium coarse cornmeal
1/2 cup flour
1 1/2 tsp baking powder
1 tsp salt
1/4 cup sugar
1 1/4 cup half + half or milk
Preheat oven to 375. In an 8 or 10 inch cast-iron pan place bacon drippings or butter and put in the oven.
While the oven is preheating combine cornmeal, flour, baking powder, salt + sugar. In a small bowl combine eggs and half + half and whisk until well combined. Pour wet ingredients into the flour mixture and stir until just combined.
Remove pan from hot oven and carefully pour the batter into the pan then using the back of a spoon or spatula even out the top.
Bake of 25-30 minutes or until top is golden brown and the bread has pulled away from the edges. Serve while hot or warm.