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Servings: 6
Prep Time: n/a
Cook Time: n/a

1. Preheat the oven to 400 degrees

2. Prepare the skillet by placing the bacon drippings in the skillet and roll the skillet or use a paper towel to coat the interior sides of the skillet with the bacon grease. Place the skillet in the pre-heated oven while preparing the following batter.

3. In a medium size bowl, combine all the dry ingredients and mix well.

4. Add about 1/2 cup of the buttermilk and stir. Remove skillet from oven and slowly add about 1 or 2 tablespoon of the hot oil from the skillet into the batter, stirring well.

5. Watching the consistency of the batter, carefully add remainder of buttermilk while stirring.
The consistency of the cornbread batter should look like a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.

6. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter.
Immediately, place skillet in pre-heated oven.
7. Bake at 400 degrees approximately 25 minutes. Time will vary according to the consistency of the batter you end up with. Watch the cornbread after about 20 minutes and cook until the top begins to brown.

8. Remove the cornbread from the oven and flip the cornbread over in the skillet (see tip below), then continue baking another 5 minutes (this will add a little more browning to the top...which is now on the bottom).