- 2 cups all-purpose flour
- 2 cups finely ground yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 1/4 cups milk
- 2 large eggs
- 6 tablespoons butter, melted and slightly cooled
- 2 tablespoons rendered bacon fat, butter, shortening or vegetable oil
Preheat the oven to 400 degrees F.
Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes. (Cooks Note: For a richer flavor, you can melt an additional 2 tablespoons butter over the top of the cornbread when it comes out of the oven.) Remove from the oven and serve directly from the skillet, if desired.