Ingredients:

  • 3 Tablespoons Bacon Drippings (or Butter/Oil)
  • 1 cup Fine Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 cup Buttermilk, room temperature
  • 2 Large Eggs, lightly beaten
  • 2 Tablespoons Melted Unsalted Butter

Instructions:

  1. Preheat oven to 425°F (220°C). Place the 10-inch cast iron skillet inside the oven while it preheats for at least 15 minutes.
  2. While the oven is heating, carefully remove the hot skillet (use heavy mitts!). Add the 3 tablespoons of bacon drippings (or butter) to the skillet. Swirl to coat the bottom and sides completely. Return the skillet to the oven while you mix the batter.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pepper until thoroughly combined.
  4. In a separate bowl, lightly whisk the eggs, then whisk in the buttermilk and the 2 tablespoons of melted butter.
  5. Pour the wet ingredients into the dry ingredients. Mix gently just until everything is incorporated. Do not overmix; a few lumps are perfectly fine.
  6. Carefully remove the scorching hot skillet from the oven. Immediately pour the batter into the hot skillet; it should sizzle loudly.
  7. Return the skillet immediately to the oven. Bake for 20–25 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for about 5 minutes before slicing directly into wedges and serving warm.