Ingredients

The following ingredients have 8 Servings
  • 1 1/2 Tablespoons bacon drippings ((See Note 1) )
  • 1 cup (4.3 ounces) yellow cornmeal, (preferably stone ground)
  • 1 cup (5 ounces) all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder ((See Note 2) )
  • 1/2 teaspoon table salt
  • 1 cup (8 ounces) whole milk
  • 4 Tablespoons (1/2 stick, 2 ounces) unsalted butter, (melted)
  • 2 large eggs (room temperature)
  • 1/2 cup cream-style sweet corn

Instruction

  • Preheat oven to 425° F. Add bacon drippings to 9-inch cast-iron pan. Place in oven to heat for 5 to 6 minutes.
  • While pan is heating, combine dry ingredients in a large bowl; set aside.
  • In a separate bowl, whisk milk and melted butter together. Add eggs and cream-style corn. Whisk until incorporated.
  • Add wet ingredients to dry ingredients, mixing only until all ingredients are incorporated.
  • Remove cast-iron pan from oven. Slowly pour in batter; smooth the top.
  • Bake for 25 to 30 minutes, or until the top is golden brown. Cut into wedges and serve with butter.
  • Yield: 8 servings.