Southern Cornbread

Ingredients

• 1 tablespoon bacon drippings
• 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar, optional
• 1 large egg, optional
• 1 1/4 cups buttermilk
• 6 tablespoons unsalted butter, melted

Directions

1. Spoon the bacon drippings into a well-seasoned 9 or 10-inch cast iron skillet, then place the skillet in the oven. Turn the oven to 400 degrees F and let the pan heat right along with it. If cast iron is not in your kitchen, use an uncovered Dutch oven or a metal cake pan.
2. In a large bowl, whisk together the cornmeal, baking soda, salt, and sugar if you are using it. In a separate bowl, beat the egg if you are using it with the buttermilk until they are combined, then mix that into the dry ingredients. Stir in the melted butter.
3. When the oven is hot, carefully remove the skillet, because that handle means business. Pour in the batter and spread it so it sits evenly in the pan.
4. Bake at 400 degrees F for about 20 minutes, until the edges are starting to brown and a toothpick inserted into the center comes out clean.
5. Let the cornbread sit in the skillet for 10 to 30 minutes before cutting it into wedges and serving.
6. To store it, let the cornbread cool, then take it out of the pan and wrap it in plastic wrap or move it to an airtight container. Keep it at room temp for 2 to 3 days.
7. To keep yourself from grabbing a hot handle by accident, set a pot holder on the handle while the cornbread rests, or cool the handle a little with an ice cube.