Salt and Pepper Skillet Cornbread

• 2 tablespoons bacon grease or olive oil
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons sea salt, plus more for sprinkling on top
• 1 teaspoon freshly ground black pepper, plus more for sprinkling on top
• 1/2 teaspoon baking soda
• 2 cups well-shaken buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted

1. Preheat the oven to 425F.
2. Coat a 9- or 10-inch cast-iron skillet with the bacon grease and place it in the oven to heat while you mix the batter.
3. Combine the cornmeal, flour, sugar, baking powder, salt, pepper, and baking soda in a large bowl and stir to mix.
4. Add the buttermilk, eggs, and butter and stir until just combined; do not overmix.
5. The batter should be lumpy.
6. Pour the batter into the hot skillet and sprinkle the top with a little salt and pepper.
7. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, about 25 minutes.
8. Remove from the oven, turn the cornbread out of the skillet, slice into wedges, and serve warm.
9. Preheat the oven to 400F.
10. Drizzle 2 cups 1/2-inch cubes of day-old Salt and Pepper Skillet Cornbread with 2 tablespoons melted butter and 1 tablespoon olive oil and toss gently to coat.
11. Season with sea salt and freshly ground black pepper to taste and any fresh or dried herbs, such as parsley or oregano, you have on hand.
12. Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake, uncovered, for 15 to 20 minutes, turning several times, until golden brown and crispy.
13. Remove from the oven and use immediately or cool completely before storing in an airtight container for up to 2 weeks.

bacon, yellow cornmeal, allpurpose, sugar, baking powder, salt, freshly ground black pepper, baking soda, wellshaken, eggs, unsalted butter

Taken from www.epicurious.com/recipes/food/views/salt-and-pepper-skillet-cornbread-383645 (may not work)