Southern Skillet Cornbread

🥘 Ingredients

• bacon drippings ¼ cup (56 g)
• self-rising cornmeal mix 2 cups (276 g)
• baking soda ½ tsp (3 g)
• eggs 2 large (100 g)
• buttermilk 1 ½ cups (340 g)
• butter

1. 1

   Preheat oven to {425%°F}. Place bacon drippings in a 9-inch cast-iron skillet ; heat in the oven for 5 minutes .
2. 2

   Combine the self-rising cornmeal mix and baking soda in a bowl ; make a well in the center of the mixture.
3. 3

   In a separate bowl , stir together the eggs and buttermilk .
4. 4

   Add the wet ingredients to the dry mixture, stirring just until moistened.
5. 5

   Remove the hot skillet from the oven and tilt it in all directions to coat the bottom thoroughly. Pour the hot drippings into the batter and whisk to blend.
6. 6

   Pour the batter into the hot skillet. Bake at {425%°F} for 27 minutes or until golden brown.
7. 7

   Invert the cornbread onto a serving plate and cut into wedges. Serve hot with butter .