0.5teaspoonbaking sodadefinitely needs to be fresh
1 teaspoonkosher saltor sea salt
2cupsbuttermilk
2large eggs
.25cupbacon greasemelted butter or light oil
butter and honeyfor serving
Instructions
Preheat oven to 425° F. When oven is hot, place the cast iron skillet in the oven and allow it to heat for 10 minutes.
While the skillet is heating, mix the cornmeal, flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
Mix the buttermilk, eggs, and melted bacon grease or butter together in a separate bowl.
Add the wet ingredients to the the bowl with the dry ingredients and stir with a spoon to combine. You only need to mix until the batter is moistened. There will be a few lumps or dry spots. Do not over mix!
Carefully remove the HOT skillet from the oven and place on a trivet. Add one-tablespoon of bacon drippings or melted butter and swirl around in a circular motion to coat the bottom and halfway up the sides of the skillet.
Add the cornbread batter to the skillet and return to the oven. Bake for 25 to 30 minutes or until the top of the cornbread is golden brown and starting to pull away from the sides. They center should spring back when pressed and a toothpick inserted into the center should come out clean.
Remove from oven and place on a wire rack to cool for 10 minutes before slicing. Serve from the pan.
Notes
Don't have buttermilk: mix 2-cups of whole milk (minus 2 tablespoons) with two tablespoons of white vinegar or lemon juice. Let the mixture sit for 5 to 8 minutes before using.
Cornbread is best served hot out of the oven.
Store leftover cornbread in an airtight container in the refrigerator for a day or two. Store in the freezer for longer storage.
Once the baking soda starts to “fizz” and gets puffy, it needs to go into the oven to bake. Skillet cornbread is not something that you want to mix together ahead of time.
It is best to store cornmeal in the refrigerator or freezer.