Ingredients
- 4 teaspoons bacon drippings or vegetable oil
- 1 cup about 5 ounces yellow cornmeal, preferably stone ground
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon bakiing soda
- /3 cup boiling water
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
Preparation
Step 1
1. Adjust an oven rack to the lower-middle position and eat the oven to 450 degrees. Add the bacon drippings to an 8 inch cast iron skillet and place the skillet in the heating oven.
2. Place 1/3 cup of the cornmeal in a medium bowl. Whisk the remaing 2/3 cup of the cornmeal, the sugar, baking powder, salt, and baking soda together in a small bowl and set aside.
3. Add the boiling water to the 1/3 cup cornmeal and stir to make a stiff mush. Whisk in the buttermilk gradualling breaking up lumps until smooth, then whisk in the egg. When the oven is preheated and the skillet is very hot, add the dry ingredients to the cornmeal mush and stir until just moistened. Carefull remvoe the skillet from the oven. -
4. Pour the hot bacon fat from the pan into the batter and stir to incorporate, then quickly poru the batter into the heated skillet. Bake until golden brown, about 20 minutes. Remove from the oven and immediately turn the cornbread onto a wire rack. Cool 5 minutes and serve.