This recipe is a take on the traditional southern cornbread with cracklings. There really is not much to say about cornbread. You will understand when you eat it, and those who already partake in this soul-food-delicacy know exactly what I mean.
…besides typing MMMMMHHHHHHHHHHHHH just looks silly.

METHOD

1. Preheat grill to high 500ºF.
2. Place the bacon drippings in a 9- or 10-inch cast iron skillet and place the pan on the preheated grill. Close the lid and heat to smoking.
3. In a large bowl, stir together the cornmeal, flour, sugar, baking soda, baking powder, salt, and cayenne.
4. In a smaller bowl, whisk the eggs and buttermilk.
5. Pour the wet into the dry ingredients and stir gently until just barely combined (some dry streaks will likely remain). Pour in the butter and add the bacon and cheddar. Mix just enough to distribute through the batter.
6. Pour the batter carefully into the smoking skillet and return it to the grill. Close the lid and turn off the burner directly underneath the pan (for some indirect baking action).
7. Grill-bake for about 18 minutes, or until light golden brown and a toothpick inserted into the centre of the cornbread comes out clean.
8. Cut in wedges and serve hot, straight from the pan. Delicious with honey and butter.

This is one of those recipes that people often eat for comfort food. This is completely understandable. But did you know that you can use leftover cornbread, or even make it specifically for other recipes like stuffing. AND if you want individual servings you can always bake this in a muffin tray instead of  the skillet. Just remember to use muffin cups or grease the tray very well.

Happy Grilling!