Food Culture of the South
3 cups stone-ground cornmeal
2 teaspoons baking powder
2 teaspoons kosher salt
¾ teaspoon baking soda
2½ cups buttermilk
8 tablespoons butter, melted
2 poblano peppers, roasted, peeled, seeded, and chopped
6 ounces bacon, cooked until fully rendered and crispy, chopped (bacon grease reserved)
2 tablespoons bacon grease
Every Southern cook worth her salt knows to squirrel away bacon grease for cornbread. Be sure to strain it before refrigerating so it keeps longer.
- Preheat oven to 375 degrees. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together buttermilk, eggs, and melted butter; add to dry ingredients, stir well. Fold in poblanos and bacon.
- In a 12-inch cast-iron skillet over high heat, cook bacon grease until shimmering; pour batter into skillet and then transfer to oven. Bake until top is lightly browned, about 50 minutes.
From Stars + Sides.
- Recipe by Lauren Utvich