Brad Towery's Southern Corn Bread

2 to 3 tsp. bacon drippings or vegetable oil
2 cups buttermilk
1 large egg
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Butter

1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes. (Skillet may smoke a bit.)

2. Whisk together buttermilk and egg. Add cornmeal, stirring well.

3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.

4. Bake at 450° for 15 minutes. Serve with butter.


Yield: Makes 6 servings