I adored my godmother’s cornbread. My godmother, Kitty Pulley, lived on Whites Creek Pike across the corner from our grunt on Haynes Meade Circle. I’d skedaddle over to play alongside with her daughter Aurelia and she or he’d abet us wedges of cornbread hot from the pan. There used to be in any appreciate times this mysterious smoky sweetness to her bread, and I couldn’t determine what it used to be. But I liked it.
After I used to be creating this recipe, I started with lard, but ran out. There used to be some bacon fats in the fridge, so I worn that as a replace. After a chunk, I screamed, “Oh my God! It’s Mrs. Pulley’s cornbread! 1st Baron Beaverbrook fats!!! It used to be bacon fats all alongside!” Like each real Southern cook, including my granny, Mrs. Pulley kept a crock of rendered bacon fats and stirred that secret ingredient into her cornbread. So exit and buy some real bacon. Pour the rendered fats by a sieve and preserve that liquid gold to your fridge. It’ll receive this the tastiest cornbread you’ve ever had.
