Recipe courtesy of Clyde Van Arsdall

Sybil's Cornbread

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 10 min
  • Yield: 9 servings
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1 cup cornmeal

1 cup all-purpose flour 

1/4 cup sugar 

4 teaspoons baking powder 

1/2 teaspoon iodized salt 

2 eggs, beaten 

1 cup whole milk 

1/4 cup vegetable oil 

3 tablespoons rendered bacon fat 

Serving suggestions: salted butter, blackstrap molasses 


Special equipment:
a 9-inch square cast-iron skillet
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Sift together the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Add the eggs, milk and oil and mix together using a rubber spatula until barely combined (it will not be smooth). Be careful to not overmix as this will prevent the cornbread from rising.
  3. Spoon the bacon fat into the center of a 9-inch square cast-iron skillet. Slide the skillet into the oven to melt the bacon fat and get it almost smoking, 5 to 10 minutes. Carefully remove the skillet from the oven and set on the stove.
  4. Immediately pour the cornbread batter into the hot skillet. (As the batter is added to the skillet, the bacon fat surrounds it on the sides and bottom and will essentially fry the crust in the oven.) Quickly transfer the skillet back to the oven. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  5. Let cool slightly in the skillet. Cut into 9 squares and serve warm with salted butter and blackstrap molasses.

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