This recipe was adapted from Hoppin' John's Lowcountry Cooking (Houghton Mifflin, $18) by John Martin Taylor.
Southern Living AUGUST 2006
1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes. (Skillet may smoke a bit.)
2. Whisk together buttermilk and egg. Add cornmeal, stirring well.
3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
4. Bake at 450° for 15 minutes. Serve with butter.
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