I rarely meet a cornbread I don’t like, but I definitely have a favorite. Some cornbreads are more like cake — sweet, fluffy, and very mild. Those are good, but real cornbread, at least to this Southerner, is not sweet at all but rather is nuanced with the savory flavor of bacon and it’s texture is granular — not at all cake-like. My favorite is my mom’s. It ranks among my favorite comfort foods. It is a reminder of home and family.
There are a couple of things about this cornbread that are important to know. 1. It’s good no matter what but it’s brilliant if you use the recommended bacon grease. Bacon grease? Disgusting! Not at all, my friends. Trust me on this one. The next time you make bacon, don’t throw that liquid gold away-save it and use it. You’ll be blown away by how it transforms soup, stews, potatoes, and cornbread.
2. You can fry this cornbread like pancakes, or you can bake it in a cast iron pan. I love my cornbread-shaped cast iron pan. I got it from my grandmother, and it’s black and well-seasoned from years of use. The cornbread comes out looking like little cornsticks that make the perfect accompaniment to any fall soup or stew.
2 cups self-rising cornmeal (I always use Martha White)
2 teaspoons sugar
1 large egg
2 tablespoons AP flour
1 1/2 cups milk
Preheat oven to 350 degrees.
Place about one tablespoon of bacon grease into each mold in the cast iron pan (if you aren’t using a cast iron pan like the one shown above, you can use a regular muffin pan. Put approximately 1 tablespoon of grease into each muffin cup). Place the cast iron pan in the preheated oven to allow the grease to heat. Leave the pan in the oven for about 10 to 15 minutes.
In a large bowl combine cornmeal, sugar, egg, flour, and milk. Mix thoroughly. Allow batter to sit while the cast iron pan heats in the oven. Once the pan is heated, remove it from the oven and pour batter into each mold filling to nearly the top.
Bake until golden brown (about 10 to 15 minutes). Serve immediately.