Cornbread was our traditional Sunday supper. I can remember the smell of hot oil heating up in a skillet in the oven. That seasoned skillet was waiting patiently to be anointed with the humble, sunny cornbread batter that my paw-paw carefully mixed together. My paw-paw’s cornbread was like an unsweetened corn cake. My mom would serve everyone his or her own wedge of bliss. The crunchy bottom of the cornbread was always mysteriously gone from my slice (which so happened to be my mom’s favorite part). We filled our white bowls with the savory bread and christened it with milk and sugar. At desperate moments to stay up and play cards, we snuck Community Coffee into our bowls. Happiness and sunshine fit in-between my two hands on Sunday nights.
–Inspired by Highlands Bar & Grill cornbread recipe. Yum!
¼ cup of bacon fat
¼ cup of melted butter
1 ¼ cup of buttermilk
½ cup of milk
½ cup of flour
1 tsp. salt
2 cups of cornbread mix
2 Tbsp. honey
1 egg, slightly beaten
Preheat the oven to 4500
Put the skillet in the oven when preheated
Mix 2 cups of cornbread mix, flour and salt in bowl. Then add buttermilk, milk, butter, honey and all but 2 tablespoons of bacon fat. Stir to combine. Add egg to batter.
Coat hot skillet with bacon fat and let sit in the oven for at least 5 minutes
Once the skillet it piping hot, add the golden batter and cook for 20 minutes or until golden and bubbly on top. Enjoy!