Cast Iron Skillet Cornbread

This is a classic southern cornbread, but I've offered options to make it a little more healthy.  I typically use coconut oil. Adding the oil to the pan and allowing it to melt, then adding the batter to the sizzling-hot skillet ensures a beautiful, golden crust.

2 tbls bacon drippings, vegetable shortening or Coconut Oil
2 cups buttermilk or plain kefir
1 large egg
1 3/4 cups plain white cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup diced jalapeno peppers (optional)
1/4 cup roasted corn (optional)

Preheat oven to 450 degrees.

In a large bowl, whisk together buttermilk and egg.

In a measuring cup, measure out cornmeal and baking soda, baking powder and salt. Stir to combine. Add to buttermilk mixture and whisk to combine. Do not blend or overwork.

Place 10-inch cast iron skillet in heated oven with oil of choice. Allow oil to melt completely. Swirl to coat sides and bottom completely.

Add batter to hot pan and bake for 15 minutes or until golden brown.

Remove pan from oven and carefully place a heatproof plate over the cornbread. Flip the plate an pan together to remove the cornbread from the pan. 

Serve with cornbread as part of a traditional New Year’s Day meal or with chili beans or other hearty soups.