Cook The Book: John Ferrell'S Cornbread

• 1/4 cup corn oil or bacon drippings plus 2 tablespoons for the skillet
• 1 1/2 cups white cornmeal plus 1 tablespoon for the skillet
• 1/4 cup self-rising flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 large egg

1. Preheat the oven to 450 F. Grease a 10-inch cast-iron skillet with 2 tablespoons corn oil or bacon drippings and place it in the oven for 6 to 8 minutes, until very hot.
2. Combine the 1 1/2 cups white cornmeal, the flour, sugar, salt, baking powder, and baking soda in a large bowl. Mix together the buttermilk, the remaining 1/4 cup oil or drippings, and egg in a small bowl. While the skillet is in the oven, stir the wet ingredients into the dry until just combined. Do not overstir.
3. Remove the hot skillet from the oven and sprinkle the 1 tablespoon cornmeal evenly over the bottom. This prevents the cornbread from sticking. Immediately pour the batter into the skillet and return to the oven. Bake for 18 to 20 minutes, or until browning on the edges. Serve hot.

corn oil, white cornmeal, flour, sugar, salt, baking powder, baking soda, buttermilk, egg

Taken from www.seriouseats.com/recipes/2010/07/mary-macs-tea-room-southern-cornbread-recipe.html (may not work)