1 Tbsp bacon drippings
2 cups cornmeal
2 tsp baking soda
1 tsp salt
1 Tbsp sugar
1 1/3 cups buttermilk
6 Tbsp unsalted butter melted
Put the bacon drippings into a cast iron skillet and put in the oven, then preheat the oven to 400. This will heat up the skillet.
Put all the dry ingredients into a bowl and mix.
In another bowl, put the buttermilk and egg and whisk.
Mix the dry and wet ingredients together, then add the butter and stir.
Once the oven is hot and the skillet is heated. Take the skillet out of the oven and carefully pour the batter into the skillet. Spread it out evenly.
Bake at 400 for about 20 minutes until the edges are slightly brown. You can tell it’s ready if you insert a toothpick in the middle and it comes out clean.
Let the cornbread rest for 20 minutes, cut into wedges and serve!