Preheat oven to 400 and place the cast iron skillet inside.
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1 T bacon grease (regular corn oil works, do not use Olive oil – you won’t like the taste)
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Preheat pan with bacon drippings or grease (cast iron skillet works best) and heat in oven.
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1 ½ C corn meal (I like yellow, white works fine it’s just not as pretty)
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½ All Purpose Flour
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1 t. baking soda
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1 t. salt
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1 T. sugar
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1 large egg
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6 tablespoons unsalted butter, melted
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1 ¼ C. buttermilk*
Mix all dry ingredients well, add egg, butter, and buttermilk. Consistency is stiff – that’s OK.
Remove heated pan from oven, lightly coat with corn meal and pour batter into heated pan. Spread evenly and cook for about 20 minutes (varies by oven) until the edges are slightly brown. It’s done with a toothpick inserted in the middle comes out clean)
Let bread sit in pan for at least 15 minutes before serving – if you can wait that long. Slice in pie shaped wedges – add butter and enjoy a warm serving with your chili. Or add crumbled bread directly to your bowl!
Missouri gals know what to do when you’re in a pinch and don’t have buttermilk. Make your own! Add 1 1/8 t. lemon juice or distilled white vinegar to milk when you begin to assemble ingredients. Let it set while you prepare all other and then add to dry mixture. ENJOY!