Bacon Dripping Skillet Cornbread

Ingredients

• 6 strips Bacon slices
• 1.5 cups Yellow cornmeal
• 0.5 cup All-purpose flour
• 1.25 cups Buttermilk
• 1 unit Large egg
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Salt
• 1 tablespoon Granulated sugar(optional)
• 2 tablespoons Unsalted butter, melted

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Place the bacon strips in a 10-inch cast iron skillet and cook over medium heat until crispy.

3. 3

   Remove the bacon to paper towels, leaving the rendered fat in the skillet. Crumble the bacon once cooled.

4. 4

   In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

5. 5

   In a separate bowl, beat the egg into the buttermilk and stir in the melted butter.

6. 6

   Pour the wet ingredients into the dry ingredients and stir until just combined; fold in the crumbled bacon.

7. 7

   Place the skillet with the bacon fat back on the stove for a minute until the fat is shimmering hot.

8. 8

   Pour the batter into the hot skillet and bake for 20-25 minutes until the top is golden brown and a toothpick comes out clean.