2 c Stoneground white cornmeal
1 ts Baking soda
1 ts Salt
2 Large eggs
2 c Buttermilk
1/3 c Bacon drippings or Crisco
Preheat oven to 450 degrees F. Place bacon drippings or Crisco in
9-inch cast iron skillet. Heat skillet in oven until fat is smoking
hot, while preparing batter. (This should take no more than 5-10
minutes.) Thoroughly combine cornmeal, baking soda, and salt in
medium bowl. Add eggs and buttermilk all at once. Blend thoroughly,
using wire whisk. Slowly pour all but 1 tablespoon of hot fat into
batter, continuing to beat quickly with whisk to incorporate fat.
Turn skillet around to coat sides and bottom thoroughly with
remaining fat. Pour batter into skillet. Bake on top rack of oven for
25-30 minutes, or until top of cornbread is firm. Turn cornbread onto
plate and slip back into skillet upside-down. Return to oven for 5
minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
Note: A castiron skillet is essential for a successful crust and
moist bread.
Yields
6 Servings