Cornbread just doesn't taste right without a skillet. You can use oil or butter in this recipe, but bacon drippings are the best choice for rich, authentic flavor.
2 cups white cornmeal mix (self-rising)
1/2 teaspoon salt
2 tablespoons granulated sugar
1 1/4 cup boiling water
1/2 cup hot, melted butter
2 eggs, beaten
1/2 cup buttermilk, plus more if needed
1/2 cup bacon drippings, melted butter, or vegetable oil for skillet
1 pinch baking soda
Preheat the oven to 375 degrees F. Place a 12-inch cast iron skillet in the oven to heat.
Combine the cornmeal, salt, and sugar in a heat-proof bowl. Mix well. Stir in the boiling water and let sit for 2-3 minutes.
Add the melted butter and mix well. Add the eggs and buttermilk and mix until combined. If the batter is too thick, add additional buttermilk until it is a pourable consistency.
Remove the skillet from the oven. Add the bacon grease and turn to coat the bottom and partway up the sides of skillet completely with the grease.
Stir the baking soda into the cornbread batter. Pour the batter into the greased skillet.
Place the skillet in the oven and bake at 375 degrees F for 45 minutes or until browned and set in the middle.
Remove the skillet from the oven and let the bread cool slightly before slicing and serving.
Store the cooled cornbread in an airtight container.
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