Hugh's Cornbread

By Dolphl1970

Ingredients

• 2 cups white cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup whole milk
• 3/4 cup buttermilk
• 1 large egg
• 1/4 cup bacon fat

Preparation

Step 1

Preheat the oven to 425 degrees.

Directions

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, mix together the milk, buttermilk and egg. Add the wet mixture to the dry mixture. Stir well to combine.

Heat a 10-inch cast-iron skillet over medium heat and add the bacon fat. When the fat is hot (not smoking), add it to the batter and stir. Pour the batter into the cast-iron skillet and place in the oven. Bake for 20 minutes.

Remove the cornbread from the oven and let it cool slightly in the cast-iron skillet for 15 to 20 minutes. Turn the cornbread over onto a cutting board. Cool completely, then cut into wedges to serve.