Skillet Cornbread


1 tbsp bacon fat
1 ¼ cups cornmeal
¾ cup flour
2 tbsp sugar
1 tsp kosher salt
2 tsp baking powder
½ tsp baking soda
1/3 cup milk
1 cup buttermilk
2 eggs
7 tbsp butter, melted


Heat oven to 400 degrees. Put the bacon fat in a 9-10 inch cast iron skillet and place inside oven to heat. Alternately, the skillet and bacon fat can be heated on the stovetop.

Stir together the cornmeal, flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk the milk, buttermilk, and eggs together. Add the wet ingredients to the dry and mix to combine. Lastly, gently stir in the melted butter. Pour batter into the hot skillet and bake until a toothpick inserted comes out clean and center springs back when touched. The cornbread will still be pale yellow, but the underside will be lightly browned and crisp on the edges.
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