Cheesy Skillet Cornbread

Ingredients

• 1 cup cornmeal
• 1/2 cup flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup shredded medium or sharp cheddar cheese
• 1/4 cup chopped onion
• 1 cup milk
• 3 Tbsp bacon drippings, plus 1 teaspoon to grease the pan
• 1 egg, beaten
• 3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can

Directions

1. Slide your cast iron pan, 9 or 10-inch, into the oven, then set the heat to 350 degrees F. While it warms, whisk the cornmeal and flour in a large bowl, then mix in the baking powder, the sugar, the garlic powder, and the salt. Add everything that is left, and stir only until the batter comes together.
2. Take the pan out of the oven carefully, because that handle is absolutely hot. Add the teaspoon of bacon fat to the bottom of the hot pan, then tilt and swirl until the fat melts and covers the bottom. Pour the batter from the mixing bowl into the pan. Cover the hot handle with a pot holder before you move it, then put the pan back in the oven.
3. Bake for 40 minutes, or until the top is golden brown. Take the pan out of the oven and leave the cornbread in the pan to cool. Keep in mind that the handle stays hot for quite some time; rubbing an ice cube over it will cool it down and help keep someone from grabbing it too soon.