Two words: bacon grease. Any southerner knows that these two words are the heart of any good recipe, right? Anyone ever had Southern Wilted Lettuce salad? Ok… you can stop drooling now. If you’ve never had Southern cornbread, you’ve been missing out! I’m here to show you the ways of bacon grease for this savory (and easy!) cornbread recipe. Aunt Jemima does all of the work here, but bacon grease lends a hand to provide flavor in a crumbly cornbread fit for black eyed peas or soup beans. So, after cooking bacon, save the grease in a glass jar and refrigerate until you’re ready for some savory cornbread. This cornbread recipe is also great to customize with soups like white chicken chili by adding chopped jalapeno to the recipe for some extra heat and flavor.
- 2 cups Aunt Jemima/Pearl Milling Company Self-Rising White Buttermilk Corn Meal Mix
- 3 Tbsp bacon grease (reserved and refrigerated)
- 1 1/2 cups milk
- 1 egg, beaten
- 1 Tbsp diced jalapeno, canned or fresh (optional if more spice is desired)
- Heat oven to 425 degrees F. Add bacon grease to a 10-inch cast iron skillet and place in the oven to soften. Remove skillet often as bacon grease melts to evenly coat the skillet.
- Combine dry ingredients with egg and milk in a mixing bowl until well combined.
- Remove the cast iron skillet from the preheating oven and tilt the skillet until the grease evenly coats the skillet. Pour the liquified bacon grease into the mixing bowl with the rest of the combined ingredients and mix until well combined.
- When the oven is finished preheating, pour the cornbread batter into the greased and preheated cast iron skillet.
- Bake at 425 degrees F for 20-25 minutes or until edges turn golden brown.
- Allow cornbread to fully cool before removing from skillet.