Ya know, I've spent the entire twenty-five years of my life in Louisiana, but this dish—more than anything—hammered home that I'm a Southern girl.
There's a lot to love about the South. I eschew the camo and pick-up trucks. But the food...my God, the food.
We're having a potluck at work tomorrow, and I opted to do another Test Kitchen: Creole crawfish and tasso chowder from New Orleans' The Bombay Club. For my addition/enhancement, I went with this cornbread, sourced from Local Milk, the most gorgeous blog I've seen in a while. I don't have natural light in my kitchen—nor do I have that blogger's photography skills. But I'll be damned if I didn't turn out a delicious product. So I'm sure you will too.
So render your bacon, whisk your dry ingredients, pre-heat your cast-iron...and brace yourself. Delicious bread is coming.
|Cornmeal mixed with bacon grease—so golden.|
Buttermilk Bacon Grease Cornbread (adapted from Local Milk)
Yield: 1 10-inch skillet of cornbread
1 1/4 cup cornmeal
3 tablespoons flour
1 teaspoon salt
3/4 teaspoon baking powder
3 tablespoons bacon grease (I rendered this from two slices fried, which also greased the skillet for the cornbread)
2 eggs, lightly beaten
1 cup buttermilk
1/4 teaspoon baking soda, made into a slurry with a bit of water
1. Pre-heat oven to 425. Once bacon is fried, place skillet into oven while it is heating.
2. Whisk together cornmeal, flour, salt, and baking powder in a medium mixing bowl.
3. Use hands to mix in bacon grease until mixture has achieved a sandy texture.
4. Stir in eggs and buttermilk well. Add in baking soda slurry and combine completely.
5. Pour mixture evenly into heated cast-iron and bake for twenty minutes, until top is golden-brown.