Skillet Cornbread

By davethibodeaux

Ingredients

• 2 to 3 teaspoons bacon drippings or vegetable oil
• 2 cups buttermilk
• 1 large egg
• 1 3/4 cups white cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Butter

Preparation

Step 1

Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
Whisk together buttermilk and egg. Add cornmeal, stirring well.
Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
Bake at 450° for 15 minutes. Serve with butter.
Note: This recipe is adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor.


Cooking Tip's and Variations

* As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.