No Flour No Sugar Cornbread
A true Lowcountry style cornbread without flour or sugar.
Servings 12 people
Calories 108kcal
Cost 5
Ingredients
- 2 slices bacon, just for greasing the skillet or 2 teaspoons butter
- 1 ¾ cups cornmeal
- 1 teaspoon salt (scant)
- 2 cups buttermilk, preferably whole milk cultured
- 1 large egg
- 1 teaspoon baking powder (scant)
- 1 teaspoon baking soda (scant)
Instructions
- Preheat the oven to 450 degrees F.
- In a 9 or 10 inch cast iron skillet, fry 2 to 4 slices of bacon. While the bacon is cooking, prepare the cornbread batter. Alternatively, if you don't want to use bacon just melt 2 teaspoons of butter in the skillet.
- Also, the bacon itself does not go in the cornbread! Use the cooked bacon in something else or as a topping for salad.
- Put the cornmeal and salt in a large mixing bowl. Make a well in the center and add the egg and buttermilk. Whisk the egg and buttermilk together, then whisk everything together. Don't add the baking powder and baking soda yet.
- Meanwhile, keep tabs on your bacon and have your baking powder and baking soda ready. You want to finish off the cornbread batter while your skillet is still good and hot.
- Carefully remove the bacon from the skillet and then carefully drain the bacon grease into a safe container (coffee can or glass bowl) leaving behind a thin layer of bacon grease. Add back 2 teaspoons. Feel free to eyeball this and just pour out what you think is about 2 teaspoons. It won't hurt if you leave behind 3 or 4.
- Whisk the baking powder and baking soda into the cornmeal mixture.
- Set the still super hot skillet on a rimmed baking pan and pour in the cornbread batter.
- Put the pan with the hot skillet on it in the hot oven and bake for about 20 minutes or until edges are brown. If you are confident your batter won't seep over the top you can skip the rimmed baking sheet. I have made the cornbread so many times that I don't always use it. But if it's your first time or you want to be safe, please put something underneath to catch potential drips.
- Let cool slightly, then cut in triangles.
- To store leftovers, just put them in a zipper bag in the refrigerator. You can also freeze.
Nutrition
Calories: 108kcal