Southern Fried Cornbread

• Corn Meal, yellow, 1 cup
• Bacon drippings or butter, 1-3 tbs
• Vegetable oil, 1 tsp
• white sugar, 2 tsp
• salt, 1/2 tsp
• baking powder 1 tsp
• baking soda 1/4 tsp
• rapidly boiling water 1/3 cup
• buttermilk 3/4 cup
• large egg beaten lightly

1. Adjust baking rack to lowest level. Set heat at 450 degrees F.
2. Set 8-inch cast iron skillet with bacon drippings or butter, and vegetable oil into oven.
3. Measure 1/3 cup cornmeal into medium bowl.
4. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl and stir. Set aside.
5. Pour boiling water over 1/3 cup corn meal and stir to make a stiff mush.
6. Whisk in buttermilk and stir well with no clumps.
7. When oven is heated, remove the skillet, pour dry ingredients into wet (big bowl),
8. Immediately pour hot fat from the cast-iron skillet into corn mixture, stir and return all to preheated oven. Bake until golden brown, about 20 minutes. Cut corn bread into wedges. Turn cornbread onto rack, and serve immediately.

bacon, vegetable oil, white sugar, salt, baking powder, baking soda, rapidly boiling water, buttermilk, egg

Taken from www.epicurious.com/recipes/member/views/southern-fried-cornbread-52340821 (may not work)