Gluten-Free Cornbread

• 1 cup white cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons maple syrup
• 1 tablespoon melted bacon grease plus more for the pan

1. Heat oven to 475 degrees.
2. Place a 12-inch cast-iron pan on medium heat.
3. Mix the corn meal, baking powder, baking soda and salt.
4. Lightly beat the eggs and mix with buttermilk and syrup.
5. Add to the dry ingredients and mix until smooth.
6. Add 1 tablespoon bacon grease and stir well.
7. Coat skillet with bacon grease, heat for 1 minute and pour in the batter.
8. Bake until the top is lightly browned and a toothpick stuck in the center comes out clean.

white cornmeal, baking powder, baking soda, salt, eggs, buttermilk, maple syrup, bacon

Taken from cooking.nytimes.com/recipes/1015567 (may not work)