Thin and Crispy Cornbread
- 1/4 cup bacon drippings or vegetable oil
- 2 cups coarse cornmeal, preferably white, plus about 2 tablespoons extra for the skillet
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 1/4 cups buttermilk, preferably whole
- 1/4 cup hot tap water
Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.