Cornbread (and Beans?)

Cornbread is a wonderful thing. Beans just wouldn’t be the same without it. The smell of warm cornbread harkens most Southerners back to their youth. Many refer to the beans/cornbread combination as a single entity. “Beans & Cornbread” are practically one word. So when I take bean soup (frozen, usually) out to the hunting camp, I usually plan on cornbread, also. If I’m particularly organized (not always) when planning a camping trip, I can bake up a batch of cornbread before we leave the house. Cornbread, however, is very easy to prepare out at the camp, smells great, and can’t be beat when served hot with butter. I mix all my dry ingredients at home and transport them in a large yogurt container, zip-lock bag (as in the photo), or the like. When I get to the camp, I add the liquid ingredients, toss into a heated, cast iron skillet (with bacon grease) and bake.

As an added note, I’ve discovered that bacon drippings can be cooled and saved in small containers like an ice tray and frozen for individual uses (like cornbread). Life is good!

Preheated 425 degree oven
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup melted bacon drippings plus more for the skillet

DSC_0050I found this great Texas cornmeal available at a local grocer.  It worked great for my recipe, made a wonderful batch of cornbread, and it’s local!

Combine flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and bacon drippings. Mix with a whisk just til smooth. Pour into hot cast Iron skillet or dutch oven that has been coated with bacon drippings. It should sizzle a little when you pour the batter in. This ensures a nice crispy crust. I place my cast iron into the oven with just more than 1/4 cup of bacon drippings when I turn on the oven. Then the drippings are ready to be incorporated into the recipe by the time I get to that point. Bake at 425 degrees for 20 to 25 minutes.


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