Southern Skillet Cornbread

Ingredients

• 3 tablespoons bacon drippings
• 2 cups stone-ground white cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups buttermilk
• 2 large eggs

Before you cook

• Heat the oven to 450 degrees Fahrenheit.
• Put the bacon drippings in a 10-inch cast-iron skillet and set it in the oven for 10 minutes.
• Crack the eggs into a bowl and beat them lightly.
• Measure the buttermilk.

Steps

1. Whisk the cornmeal, salt, baking soda and baking powder together in a large bowl.
2. Beat the buttermilk into the eggs until the mixture is uniform.
3. Pour the wet ingredients into the cornmeal and stir just until no dry pockets remain.
4. Pull the hot skillet from the oven and set it on the stovetop.
5. Pour about two tablespoons of the hot fat from the skillet into the batter and stir it in quickly.
6. Pour the batter into the skillet all at once and listen for a loud sizzle around the edges.
7. Return the skillet to the oven immediately.
8. Bake for 20 to 25 minutes, until the top is set and the edges have pulled away from the pan.
9. Run a knife around the rim and invert the cornbread onto a plate so the crust faces up.
10. Cut it into wedges and serve it hot with butter.