This Ain't No Yankee Cornbread

Ingredients

• 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

Preparation

1. 1. 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°.
2. 2. 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.)
3. 3. Pour the batter into the hot skillet. Bake until the crust is dark golden brown, 15 to 20 minutes. Serve hot, no chaser.