Skillet cornbread

• 1 tablespoon bacon drippings or butter
• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 egg
• 2 tablespoons molasses

Steps

1. 1

   Heat the oven to 425°F. Put the drippings in a 10-inch cast-iron skillet and set the skillet in the oven.

2. 2

   Stir the meal, flour, salt, and soda in a bowl.

3. 3

   Beat the buttermilk, egg, and molasses together, then stir them into the meal until just combined. Do not beat it smooth.

4. 4

   Pour the batter into the hot skillet. It should hiss.

5. 5

   Bake 25 minutes, until the top is browned and a skewer comes out clean. Turn it onto a board and serve with butter.

Buttermilk that has gone a little sharp makes a better crumb. If you have only sweet milk, add a teaspoon of vinegar and wait five minutes.