Justin Wilson Eazy Cookin': Pecan Cornbread

Serves 8-10


  • 3 tablespoons vegetable shortening or bacon droppings
  • 2 cups of cornmeal
  • 1 cup of all-purpose flour
  • 1 cup of pecan meal (you can find this in any good supermarket)
  • 1 tablespoon of salt
  • 1 heaping teaspoon of baking powder
  • 1 heaping tablespoon of baking soda
  • 3 large eggs
  • 2 cups of buttermilk


Preheat the oven to 400 degrees. I cook this in two cast-iron frying pans, one large and one small. I put the shortening in the pans and put them in the oven while it is heating so the oil will be hot and ready to add to the cornmeal.

In a large mixing bowl, sift together the dry ingredients. In a small mixing bowl, beat the eggs and buttermilk together, then mix this with the dry ingredients, stirring well. Take the pans with the oil that has been heating in the oven, pour the oil into the batter, and stir immediately.
Pour the batter back into the greased frying pans and bake until golden brown, about 50 minutes.

Turn the cornbread over and put it back in the oven for another 5 minutes. This is called “sweating” the cornbread.