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Recipe Categories Appetizers(7) Breads(23) Breakfast(13) Candy(6) casseroles(14) Crockpot Recipes(14) Desserts(33) Dips and Dressing(15) Meat(47) Miscellaneous(1) Pasta(8) Salads(15) Sauces(16) Soups(17) Vegetables(32) Vegetarian(17) Search for Share this site with a friend We don't retain this information. Create your own cookbook It's always online and It's FREE!	Tennessee Skillet Cornbread 2 cups White Cornmeal 1 teaspoon Baking Powder 1 teaspoon Baking Soda 2 teaspoons Sugar 1/2 teaspoon Salt 2 Eggs 2 Cups Buttermilk 4 tablespoons Cold Bacon Drippings Pre-heat oven to 450 degrees You need a large seasoned cast iron skillet In large mixing bowl blend all dry ingredients. Add Eggs and Buttermilk and hand mix thoroughly. While mixing ingredients heat bacon drippings in cast iron skillet. As soon as the bacon drippings start to smoke pour mixture into skillet. Place skillet in pre-heated oven and bake for 20 minutes. (It should be golden brown on top. Let cool a bit. Place serving plate upside down on top of skillet. Carefully turn over skillet and plate and the cornbread should drop right on the serving plate. Rate this recipe

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