Southern Skillet Cornbread

Ingredients:

1/4 cup of bacon drippings
1-1/2 cups yellow cornmeal
3 tablespoons of all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Directions: 

Preheat oven to 450 degrees. Add the bacon fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Make sure you have well insulated oven mitts as skillet will be very hot!

Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Just fold the ingredients....don't beat the batter.

Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!

NOTES:

* If your cast iron is not well seasoned, your cornbread may stick. If you are not sure, then slice it from the skillet and don't invert it.

* Don't ever beat the batter or your cornbread will be crumbly. Always mix your batter by hand with a wooden spoon.

*Always use fresh baking soda and baking powder. If your baking soda is not fresh, you won't get much of a rise. I store both my baking soda and my baking powder in the freezer.

*You can also use a self rising cornmeal with this recipe. If you do, just eliminate the baking soda, baking soda, and the salt.

*If you don't have a cast iron skillet, you can instead use a 8 x 8 square pan. Just grease your pan well with Crisco or any other shortening. Pour your batter in the pan and bake as above. Won't be the same but still good!