From Southern Living October 2013
- 2 tablespoons bacon drippings
- 1 1/2 cups stone-ground white cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- 2 cups buttermilk
- 1 large egg
Preparation time 20mins
Cooking time 40mins
Preheat oven to 450. Place bacon drippings in a 10-inch cast-iron skillet, and heat in oven 8 to 10 minutes or until drippings begin to gently smoke.
Meanwhile, stir together cornmeal and next 5 ingredients in a large bowl. Stir together buttermilk and egg in a medium bowl.
During last minute skillet is heating in oven, stir buttermilk mixture into cornmeal mixture until just combined. Pour hot drippings into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.
Bake at 450 for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Removed from skillet, and serve immediately.