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August 2015By Courtney Bond


Serves 4 to 6 (makes enough to fill an 8-inch cast-iron skillet)


Chili and cornbread. Beans and cornbread. Stuffing with cornbread.



2 tablespoons bacon drippings (can also use vegetable oil)
1 cup stone-ground coarse yellow cornmeal
¼ cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 egg
1 cup buttermilk
¼ cup fresh corn, cut from the cob (can also use frozen)
¼ cup sweet onion, diced
¼ cup fresh poblano chiles, chopped (can use any type of green chile)
1/2 cup shredded cheddar or longhorn cheese


Grease a cast-iron skillet with the bacon drippings, then place in the oven and heat to 450 degrees.


Mix the cornmeal, flour, baking powder, and salt in a medium bowl. Whisk the egg with the buttermilk, then add to the bowl of dry ingredients. Add the corn, onion, chiles, and cheese and stir to combine (don’t overstir).


Remove the skillet from the oven and pour the melted drippings into the batter (there won’t be much). Give the batter a quick stir, then pour it into the skillet. Bake for 20 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Cut into wedges and serve. Scissors-32x32.png


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