Cast-Iron Skillet Cornbread

Pouring the batter into a screaming-hot, bacon-greased skillet is what gives this cornbread its lacquered brown crust and the crackle you hear when you cut the first wedge. It leans savory in the old Southern way, with no sugar and a good hit of buttermilk.

Ingredients

• 2 tablespoons bacon grease or unsalted butter
• 2 cups stone-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted

Instructions

1. Place a 10-inch cast-iron skillet with the bacon grease in it on the middle rack, then heat the oven to 450 degrees. Let the skillet get hot while you mix the batter.
2. Whisk the cornmeal, flour, salt, baking soda, and baking powder together in a large bowl.
3. In a separate bowl, beat the buttermilk and eggs, then whisk in the melted butter.
4. Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine, and overmixing will toughen the crumb.
5. Carefully pull out the hot skillet. Swirl the melted grease to coat the sides, then pour it into the batter and stir once. Pour the batter back into the skillet. It should sizzle.
6. Bake 20 to 25 minutes, until the top is golden and a tester comes out clean. Turn the cornbread out of the skillet onto a rack so the bottom crust stays crisp, and serve warm.

Tips

• The sizzle when the batter hits the pan is the whole point. If it doesn't hiss, your skillet wasn't hot enough for a good crust.
• Stone-ground cornmeal has more corn flavor and texture than the fine degerminated kind sold in most boxes.