1 c. yellow cornmeal (can also use white)*
1/4 t. baking soda
1 t. salt
2 t. baking powder
1/4 c. flour
1 T. sugar
2 eggs, beaten
1 c. buttermilk
2 T. bacon grease or real butter
8-9-inch cast iron skillet
*if using self-rising cornmeal, omit soda, baking powder, and salt
**You can also 1 1/2 this recipe if you have a larger skillet; I use a deep, square 10-inch skillet with 1 1/2 times the recipe.
- Put fat in cast iron skillet and turn oven onto 400 degrees. Mix dry ingredients together. Add eggs and buttermilk.
- Pour batter into hot, melted fat (in the hot skillet). Bake for 15-30 minutes, depending on size of pan; toothpick will come out clean/dry from middle of bread and bread will start to pull away from sides of pan slightly.
- If using regular glass pan, you can pour hot, melted fat into batter and just pour into a greased regular pan. (won't form the great crust!)
**If you want to make REAL Southern cornbread dressing, you can make this up ahead of time and freeze until you're ready to make the dressing...