“The North thinks it knows how to make cornbread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.” Mark Twain
This cornbread is perfect for me and I don’t make tons of cornbread, has a nice little cornmeal crunch and a nice light crumb. I’m not sure how it would come out with any other cornmeal, but I love Anson Mills Yellow Antebellum coarse ground from an organic sweet Carolina corn. When I order from them I always add a bag or three of some of their cornmeal.
Here is the link in case you are interested and all of their products can be kept in the freezer keep: http://www.ansonmills.com/
Serves 8 if you must share
Heat oven to 425°
2 cups Antebellum coarse ground yellow Cornmeal (Anson Mills)
1/2 cup all-purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea or kosher salt
1 large egg
3/4 cup each of buttermilk and 2% milk
3-4 Tablespoons bacon fat
2 Tablespoons butter
Heat a skillet/sauté pan (10” Calphalon) worked for me, add 4-5 slices applewood smoked bacon, when crispy remove to paper towels and save for a sandwich. Add 2 tablespoons butter to the pan and remove from heat.
Whisk the buttermilk, milk, and egg until completely blended.
Mix the dry ingredients in a large bowl and add the wet mix to the dry, blend thoroughly with large spatula scraping down the sides of the bowl. Be sure that the bacon fat and butter are melted and add to the batter, I like to hear the batter sizzle in the pan so if it has cooled off to much reheat and test with a drop of batter. Add all the batter to the pan and bake for 15 minutes in a 425° oven.
Test center of cornbread, and remove to cool in the pan. Turn cornbread out to a platter or board.