- 2 to 3 teaspoons bacon drippings
- 2 cups buttermilk
- 1 large egg
- 1 3/4 cups white cornmeal
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
How to Make It
Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven.
Whisk together buttermilk and egg. Add cornmeal, stirring well. Whisk in baking powder, baking soda, and salt. Pour batter into hot skillet.
Bake at 450° for 15 minutes or until cornbread is golden.