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Country Ham Biscuits

Skillet Cornbread and Corn Sticks

Old-school Eastern North Carolina plates need cornbread. Make it in a hot skillet or spoon the batter into a corn-stick pan for crisp edges.
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Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 1/4 cup melted bacon drippings or butter

Method
 

Instructions
  1. Heat oven to 425 degrees. Place a cast-iron skillet or corn-stick pan in the oven to heat.
  2. Whisk cornmeal, flour, sugar if using, baking powder, baking soda, and salt.
  3. Whisk egg, buttermilk, and melted drippings or butter. Stir wet ingredients into dry just until combined.
  4. Carefully grease the hot pan. Add batter.
  5. Bake until browned and firm, 15 to 20 minutes for skillet cornbread or 10 to 14 minutes for corn sticks.

Notes

  • For a less sweet cornbread, skip the sugar.
  • Serve with collards, beans, barbecue, or Brunswick stew.