Classic Southern Buttermilk Cornbread

Ingredients

• 2 cups Yellow cornmeal
• 1 tablespoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Salt
• 1.5 cups Buttermilk
• 2 units Large eggs
• 4 tablespoons Bacon drippings or unsalted butter
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Place a 10-inch cast iron skillet inside the oven and preheat to 425°F (220°C).

2. 2

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

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until well combined.

4. 4

   Melt the bacon drippings or butter and stir it into the buttermilk mixture.

5. 5

   Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

6. 6

   Carefully remove the hot skillet from the oven and add the tablespoon of vegetable oil, swirling to coat the bottom and sides.

7. 7

   Pour the batter into the hot skillet (it should sizzle) and spread it evenly with a spatula.

8. 8

   Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.