Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Stoneground white cornmeal |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 2 \N | Large eggs |
| 2 cups | Buttermilk |
| ⅓ cup | Bacon drippings or Crisco |
Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat.
Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
Note: A castiron skillet is essential for a successful crust and moist bread.