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  • 2 ounces bacon fat or other fat
  • 2 cups cornmeal, preferably course ground
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1 large egg, beaten
  • 4 tablespoons unsalted butter

Preheat the oven to 450 degrees. Place the cast-iron skillets in the oven to preheat for at least 15 minutes.

While pans are preheating, combine the cornmeal, salt, baking powder, baking soda in a medium bowl. Whisk to combine the ingredients.

Combine the remaining buttermilk and egg to the dry ingredients. Use a spatula to just combine the ingredients. Do not overmix.

Add the fat equally between both skillets. The fat should sizzle when added to the pans.

Pour in the batter equally to the two pans.

Place the skillets back in the oven for 10-12 minutes or until the bread has just set. It should have a light golden brown on top of the bread.

As soon as the bread comes out of the oven, place the butter on the bread and spread to glaze the cornbread.

Serve warm in the skillet with some more butter if desired.

Recipe from Chef Chris Mitas

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