IRON SKILLET CORNBREAD
The Machine Shed Restaurant Recipe
1/4 cup butter
1 cup white or yellow cornmeal
1 cup all purpose flour
1/4 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup bacon drippings
Preheat the oven to 425 degrees.
Place the butter into a 10 inch cast iron skillet and heat in the oven until butter is melted.
While the pan is heating and the butter is melting, prepare the cornbread batter. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt buttermilk and egg until well blended.
Pour the batter into the hot and buttery skillet, return to the oven and bake for 20 to 25 minutes until the bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.
Remove from the oven and let cool on a wire rack for about 5 minutes before removing from the pan. Invert the cornbread onto a large plate to remove from the pan.