Bacon Fat Cornbread - The Local Palate
Inspired by the cornbread her grandmother made during her childhood, chef Sara Bradley designed a decadent, crisp-edged skillet cornbread.
Ingredients
- 1½ cup yellow cornmeal
- ¾ cup flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 large eggs
- ¾ cup melted bacon fat, divided
- 1⅓ cup buttermilk
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