An homage to her Aunt T, This Ain't No Yankee Cornbread was contributed by Tamie Cook, culinary director of Alton Brown's Good Eats program on the Food Network.
2 tablespoons bacon drippings
1 cup white cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk, or more if needed
How to Make It
Place 1 tablespoon bacon drippings in a 6 1/2-inch Lodge cast iron skillet; place skillet in the oven while it preheats to 425°.
Whisk together the cornmeal, baking powder, and salt in a small bowl. Whisk together the egg, buttermilk, and remaining 1 tablespoon bacon drippings in a medium bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. (The mixture should pour like pancake batter; if not, add a little more buttermilk.)
Pour the batter into the hot skillet. Bake until the crust is dark golden brown, 15 to 20 minutes. Serve hot, no chaser.