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Hoppin' John Taylor's Cornbread

  • Yield: 8 wedges 1x


This is a fluffy, not sweet cornbread


  • 1 medium egg
  • 1 1/2-2 Tbs bacon fat
  • 2 cups buttermilk
  • 1 3/4 cups cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ghee, butter or bacon fat for pan


  1. Preheat oven to 450 degrees.
  2. Place ghee or bacon fat in bottom of skillet and place in oven.
  3. Heat the skillet in the oven until the fat is melted and bubbly.
  4. In a small bowl, combine cornmeal, baking powder, baking soda, and salt and whisk well with a fork.
  5. In a medium-sized bowl, beat egg and bacon fat until blended.
  6. Add the butter milk and blend well.
  7. Pour the wet ingredients into the dry and mix until just combined.
  8. Pour batter into the hot skillet and place in oven.
  9. Bake 15-20 minutes (14 minutes convection) or until a knife or toothpick comes out clean when inserted into the center of the bread.
  10. Allow to cool before cutting.


Source: Susan Wigley

  • Category: Side Dish
  • Cuisine: American


  • Serving Size: 1 wedge
  • Calories: 181
  • Fat: 4.08 g
  • Carbohydrates: 30.26 g
  • Protein: 5.16 g
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