SKILLET CORNBREAD

INGREDIENTS:

2 1/2 CUPS FINE STONE-GROUND CORNMEAL, SUCH AS GEECHIE BOY

1 TEASPOON COARSE KOSHER SALT

1 TEASPOON BAKING SODA

1 TEASPOON BAKING POWDER

2 CUPS WHOLE-MILK BUTTERMILK

7 TABLESPOONS (3 1/2 OUNCES) UNSALTED BUTTER OR BACON FAT

1 LARGE EGG, BEATEN

DIRECTIONS:

1 Preheat oven to 450°F.

2 Whisk together cornmeal, salt, baking soda, and baking powder in a medium bowl. Fold in buttermilk with a rubber spatula just until combined. Be careful not to overmix.

3 Add bacon fat or butter to No. 10 Skillet. Place in preheated oven until skillet is hot and fat is sizzling, about 10 minutes. Pour all but 1 tablespoon of the hot fat into the batter and stir to combine. Fold in the beaten egg.

4 Pour batter into the hot skillet. Return to the oven and bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 18 minutes. Serve warm.