Ingredients:

  • 2 Tablespoons Vegetable Shortening or Bacon Fat (for skillet)
  • 1 ½ cups Yellow Cornmeal (medium grind)
  • ½ cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 ¼ cups Buttermilk (full-fat preferred)
  • 2 Large Eggs
  • 2 Tablespoons Unsalted Butter, melted and cooled slightly

Instructions:

  1. Place the 2 tablespoons of shortening or bacon fat into the cast iron skillet. Place the skillet into the oven and preheat the oven to a hot 425°F (220°C). Allow the fat to heat completely while mixing the batter (about 10 minutes).
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until thoroughly combined.
  3. In a separate, smaller bowl, lightly whisk the buttermilk and the two eggs together.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until barely combined. A few small lumps are acceptable; do not overmix. Stir in the 2 tablespoons of melted butter last.
  5. Carefully remove the preheated skillet from the oven. Gently pour about half of the hot fat from the skillet into the batter bowl and quickly stir it in—it should sizzle!
  6. Immediately pour the entire batter into the hot skillet. The batter should sizzle aggressively around the edges.
  7. Return the skillet to the oven and bake for 20–25 minutes.
  8. The cornbread is done when the top is deep golden brown and a wooden skewer inserted into the centre comes out clean.
  9. Let the cornbread cool in the skillet for 5 minutes before carefully slicing into wedges. Serve immediately, ideally alongside chilli or barbecue.