Cracklin' Cornbread

Ingredients

• 4 ounces bacon, preferably Benton's
• 2 cups cornmeal, preferably Anson Mills Antebellum Coarse Yellow Cornmeal
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups whole-milk buttermilk
• 1 large egg, lightly beaten

Directions

1. Heat the oven to 450 degrees F. Set a 9-inch cast-iron skillet inside while the oven warms, and let it get hot for at least 10 minutes.
2. Pass the bacon through a meat grinder, or chop it until it is very fine. Spread it in a skillet that can hold the pieces in a single layer, then cook over medium-low heat, stirring often to prevent scorching, until the fat has melted out and the bacon pieces are crisp, 4 to 5 minutes. Transfer the bacon to a paper towel to drain and save the drippings. For this recipe, you need 5 tablespoons bacon fat.
3. In a medium bowl, mix together the cornmeal, salt, baking soda, baking powder, and crisp bacon pieces. Set aside 1 tablespoon of the bacon fat, then whisk the remaining 4 tablespoons bacon fat with the buttermilk and egg in a small bowl. Add the liquid mixture to the cornmeal mixture and stir only until everything comes together; stop before the batter gets overworked.
4. Carefully take the skillet out of the oven and set it on the stove over high heat. Spoon in the reserved tablespoon of bacon fat and tilt the pan so the bottom is coated. Add the batter and spread it out evenly. You should hear it sizzle.
5. Bake for about 20 minutes, until a toothpick poked into the middle comes out clean. Serve it warm, right from the skillet.