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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 tablespoons butter, melted and divided |
3 tablespoons warm bacon drippings, divided |
1 1/2 cups stone-ground yellow cornmeal |
1/2 cup unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon coarsely ground pepper |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 large egg, lightly beaten |
1 1/4 cups buttermilk |
1/2 cup milk |
Directions:
1. Preheat oven to 450°. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast-iron skillet; heat in oven 5 minutes.
2. Meanwhile, sift together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. drippings. Pour into hot skillet.
3. Bake at 450° for 20 minutes or until golden brown and firm. Cool 5 minutes; remove from pan, and serve. Or cool completely in pan on a wire rack (about 1 hour).
4. Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.
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