CORNBREAD - Texas Skillet
- 4 tablespoons bacon drippings or vegetable oil
- 2 cups of cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 egg
- 2 cups buttermilk
Preheat the oven to 450°F.
Put the drippings or oil in a large (10-inch) cast-iron skillet and place in the oven as it preheats.
In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Whisk together the egg and buttermilk then stir into the dry ingredients.
Take the skillet out of oven, and pour the hot oil into the batter and stir until well combined.
Pour the batter into the skillet and bake for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.