• 4 tbs bacon grease, shortening or butter
  • 2 cups plain white cornmeal
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 1/2 tsp baking powder
  • 1/4 tsp of baking soda
  • 1 tsp salt
Preheat the oven to 425°.
Put the grease, shortening or butter in a cast-iron skillet and place on a burner on medium heat. Boil the water and add to the cornmeal. Stir and cover. Mix the egg and buttermilk and add to the cornmeal mix. Stir slowly, until the mixture is pourable (like thick pancake batter). Stir in the baking powder, soda and salt. Pour about half the grease into the batter and stir. Pour the batter into the hot skillet and let cook on top of the stove for 4 – 5 minutes. Remove and place in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown. Turn hot cornbread out into a plate.