Thursday, November 18

Peggy's Cornbread

My grandmother Peggy made this cornbread, I think that her mom may have made this cornbread, and my mom now makes it every Thanksgiving.  It is the critical component of the Thanksgiving dressing!  Ideally you'd make this in an heirloom cast iron skillet but if you haven't got one I would recommend baking in a heavy bottomed Caphalon 12 inch skillet with deep rounded edges.

8 slices of bacon
2 cups white cornmeal
1/2 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 cups buttermilk
2 eggs, slightly beaten

Pre-heat oven to 400

Heat skillet over medium high heat and place bacon in pan - fry until crisp and fat is rendered, then remove from pan and set aside for another use.  Reserve fat in pan and keep warm.

In a large bowl combine cornmeal through baking powder.  Stir in buttermilk and eggs and mix until smooth.  Pour majority of hot bacon fat into batter - leave some in the skillet to keep greased - and stir until mixed.  Don't worry if the batter sizzles when you pour the fat in - it does that.  Pour the batter in the skillet and bake for 35 - 40 minutes until top is golden brown.

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