Tony Claxton's Recipes Southern-Style Cornbread

This recipe is from the May/June 1998 issue of Cook's Illustrated. It makes a thin, crusty, dense and moist cornbread. I edited and re-formatted the instructions to divide them into discreet steps. Also, the Cook's Illustrated recipe says that 1 T butter and 1 t vegetable oil can be substituted for the bacon fat.

                                   

Ingredients

4 t - Bacon Drippings 1 C - Yellow Cornmeal 2 t - Sugar 1/2 t - Salt 1 t - Baking Powder 1/4 t - Baking Soda 1/3 C - Rapidly Boiling Water 3/4 C - Buttermilk 1 Large - Egg

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Instructions

Adjust oven rack to lower middle position Set 8-inch cast iron skillet with bacon fat in oven Pre heat oven to 450°F Measure 1/3 C of the cornmeal into medium bowl Mix remaining cornmeal, sugar, salt, baking powder and baking soda in small bowl and set aside Pour the 1/3 C boiling water into the 1/3 C cornmeal and stir to make a stiff mush Whisk in buttermilk gradually, breaking up lumps until smooth Whisk in egg When oven is preheated and skillet very hot, stir dry ingredients into mush until just moistened Remove skillet from oven and pour hot bacon fat into batter and stir to incorporate Quickly pour batter into heated skillet Bake until golden brown (about 20 minutes) Remove from oven and turn out onto wire rack Cool for 5 minutes, then serve immediately.

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