Ingredients
1 tablespoon bacon grease
1 3/4 cups white corn meal
1 teaspoon baking powder
1 teaspoon baking nsoda
1 teaspoon salt
2 large eggs
2 cups buttermilk
Required equipment: a seasoned cast-iron skillet
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Put one tablespoon of bacon grease in the skillet and put the pan in a 450 oven. The bacon grease will begin to smoke with the skillet is hot enough to pour in the batter. Add all dry ingredients to a mixing bowl and blend with a fork. In a 2-cup measuring cup, add liquids and eggs. Add liquids to dry ingredients, mixing briskly with the fork. The mixture should begin to bubble and foam slightly. When the skillet is ready, pull it out of the oven and pour 1/3 of the bacon grease into the cornbread batter; stir again with the fork. Pour batter into skillet and place in oven. Bake until firm and brown, roughly 20-25 minutes. Serve immediately as a side dish or leave uncovered overnight to make cornbread stuffing.