To go all the way Southern style, one can make “cracklin’ bread,” a cornbread into which the “cracklins” or crunchy bits of pork left over in the rendering pots are mixed into the batter. Here I use rendered bacon fat.
You can use white or yellow cornmeal, but by all means choose the best quality stone-ground meal available.
Put the cornmeal, flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Mix the egg, butter, and buttermilk in a separate bowl; beat until blended, then slowly stir into the cornmeal mix. Pour the batter into the hot skillet and return the skillet to the oven.
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