Chef Roderick's Southern Cornbread

The one thing I always love about the holidays is my grandmother's cornbread. As kids, we would always race to the kitchen to eat first so we could get a crispy piece. She would make the batter and I would sneak in the kitchen and just eat the batter, then she would always yell and tell me to get out of the kitchen. I can remember it like it was yesterday, with the skillet, the bacon fat and you could always smell the sugar. She's always one of my inspirations during the holidays — that's why I love making cornbread to this day.

By / Photography By Amy Robb | November 20, 2017

Ingredients

  • 1-1/2 cups cornmeal
  • 1-1/2 cups flour
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • 1-1/2 cups milk
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons bacon fat

Instructions

Whisk together cornmeal, flour, baking soda, salt and sugar in a large bowl. In another bowl, beat the eggs and milk until combined. Mix into dry ingredients. Stir in the melted butter.

Put bacon fat in a 10-inch cast-iron skillet and put the skillet into the oven. Preheat the oven to 350° with the skillet inside. When the oven is hot, take out the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Turn oven up to 375°. Bake for about 25 to 30 minutes, or until the edges are beginning to brown and a toothpick or knife inserted in the center of the bread comes out clean. If you jiggle the skillet or touch the center the cornbread should not move. Remove from the oven, brush with butter, then let rest for 15 minutes.

 


Want to visit Chef Roderick? Find him at Jax Diner, 5065 St. Augustine Road, Jacksonville, 31525.

 

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Ingredients

  • 1-1/2 cups cornmeal
  • 1-1/2 cups flour
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • 1-1/2 cups milk
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons bacon fat
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