"A well-seasoned cast-iron skillet is a must for a golden brown crust," says John Martin Taylor. Turn hot cornbread onto a plate, bottom side up, to preserve its crunchy texture.
Coat bottom and sides of a 10-inch cast-iron skillet with drippings. Heat in a 450° oven.
Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in baking powder, soda, and salt. Pour batter into hot skillet.
Bake at 450° for 15 minutes or until lightly browned.
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