Skillet Cornbread

Yield: Makes 6 servings

Ingredients

• 2  to 3 teaspoons bacon drippings or vegetable oil
• 2  cups  buttermilk
• 1  large egg
• 1 3/4  cups  white cornmeal
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• Butter

Preparation

Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.

Whisk together buttermilk and egg. Add cornmeal, stirring well.

Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.

Bake at 450° for 15 minutes. Serve with butter.

Note: This recipe is adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor.