Grandma Griffin’s Cornbread Recipe 1 ½ cups Quaker white cornmeal 3 Tbs enriched flour 1 Teas salt 1 Teas baking soda 2 Cups buttermilk 1 Egg 2 Tbs bacon drippings Sift dry ingredients into bowl. Add buttermilk and beaten egg. Stir until combined. Melt drippings and mix it into the batter. Pour the batter into a greased hot cast iron skillet. Bake at 450°for 20-25 minutes. Cut into 8 slices.
The jalapeño adds a nice pop of color to this Cast-Iron Skillet Jalapeño Cornbread. To get a crispy crust on the bottom of the bread, coat the pan in plenty of butter, and literally fry the cornbread batter for a few minutes prior to baking it in the oven.