Utterly delicious, with a crisp brown crust and golden interior, this cornbread is versatile and quick to make. Eat it on its own, with butter, with Chilli con carne, flavored with sweet or savory additions, served with meals, or in lunchboxes. I’ve singled out Southern skillet cornbread as it’s naturally gluten free, but don’t miss out on the four Northern cornbreads overleaf either.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp bacon fat or dripping||1 tsp bicarbonate of soda|
|8 1/2 oz (250 g) stoneground cornmeal (white cornmeal for preference)||1 tsp salt|
|2 tbsp caster sugar||2 eggs, beaten|
|1 tsp baking powder||17 fl oz (500 ml) buttermilk|
Preheat the oven to 450°F (230°C, gas 8).
Put the bacon fat in a large cast iron skillet or a 9 in (23 cm) baking tin and heat in the oven.
Mix together the cornmeal, sugar, baking powder, bicarbonate of soda, and salt in a large bowl.
Whisk together the eggs and buttermilk and add to the cornmeal mixture. Beat until smooth.
Pour the batter into the hot bacon fat. Bake toward the top of the oven until the top is browned and the center springs back when gently pressed, about 20 minutes. Serve immediately cut into wedges.
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