Ingredients:

  • 2 cups (300g) stone-ground yellow cornmeal
  • 0.5 cup (65g) all-purpose flour
  • 1 tsp (6g) fine sea salt
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1.5 cups (355ml) low-fat buttermilk
  • 2 large eggs
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (14g) bacon drippings

Instructions:

  1. Place your 25cm cast iron skillet into the oven and preheat to 220°C (425°F). Note: This ensures the pan is evenly hot for that perfect sizzle.
  2. Whisk the 300g cornmeal, 65g flour, 6g salt, 5g baking powder, and 3g soda in a large bowl.
  3. Beat the 2 eggs in a separate jug, then stir in the 355ml buttermilk and 30ml avocado oil.
  4. Carefully remove the hot skillet from the oven using thick mitts and place it on the stove over medium high heat.
  5. Drop the 14g bacon drippings into the skillet and swirl it until it is shimmering and just starting to smoke.
  6. Pour the wet ingredients into the dry bowl and fold quickly with a spatula. Note: Only mix until just combined; lumps are totally fine.
  7. Scrape the batter into the hot, greased skillet. You should hear a loud sizzle immediately.
  8. Spread the batter slightly with your spatula and return the skillet to the center rack of the oven.
  9. Bake for 20 minutes until the top is golden and a toothpick comes out clean.
  10. Invert the cornbread onto a wire rack or cutting board immediately to keep the bottom crust from steaming and getting soft.