Savory Cornbread

This recipe is for unsweet cornbread (I hate sweet cornbread), and since I have a 12 inch cast iron pan, I thought I'd give it a try.

I used Bob's Red Mill stone ground cornmeal (which was what they had at Publix) and did not add any sugar. I also only used 1 teaspoon of salt since a lot of the reviews said it was too salty. Finally instead of using the one tablespoon of butter to grease the pan, I used bacon drippings.

It smells wonderful while cooking, and when done, wasn't the least bit stuck to the pan. It also tastes like the unsweet cornbread I remember my Mom making (perhaps with a slightly coarser texture due to probably using a different cornmeal).

It looks just like the picture in the recipe, so no need for me to take any pictures.

Time to try beanie weenies over cornbread :-).

Got lots of leftover. The internet says you can freeze it if you let it cool completely then wrap it in plastic and aluminum foil, so I'll give that a try.

...A few days later I tried taking out a hunk, letting it thaw, then microwaving it wrapped in a damp paper towel, and it seemed just fine, so freezing does appear to work.

Just tried heating directly from frozen in the air fryer at 350 for 7 minutes. Still a bit frozen in the center, should probably use 10 minutes.