We grew up with Uncle Wally's cornbread. My mom made it often with soups and stews and the occasional fish fry. I really do have an Uncle Wally so naturally I grew up thinking this was his recipe. I was well into my 20's when I asked my Mom how Uncle Wally came up with this recipe. She laughed. She laughed at me! It's Uncle Wally's cornbread alright, she says. Just not MY
Uncle Wally. That was disappointing. Nearly as disappointing as finding out at age 10 that Granny Smith apples were not actually named for my Granny Smith.
Life can be so cruel.
Break out your 12" cast iron skillet, folks. It's quite necessary for this recipe.
You will need:
5 slices bacon
2 cups white cornmeal
½ cup flour
2 Tablespoons baking powder
¼ teaspoon soda
1 teaspoon salt
¼ cup sugar
2 cups buttermilk
Preheat oven 425F.
Chop bacon into small pieces and fry it in your cast iron skillet.
Leave the bacon pieces and bacon drippings in the skillet and keep it on stove to stay warm while you mix together the cornbread.
In a big bowl combine all dry ingredients. Mix in the buttermilk.
Pour the batter over the bacon pieces.
Bake until golden brown about 25 minutes. After 20 minutes, I keep a close eye on it so it doesn't get too brown but you do want it to be crispy around the edges.
You've already used a generous amount of bacon drippings to cook this cornbread to crispy perfection so you might as well slap a little butter on a piping hot slice and really enjoy yourself.