Buttermilk Sour Cream Cornbread

Ingredients

• 3 tablespoons bacon fat, butter, shortening, oil or a combination
• 1-1/2 cups all-purpose white or yellow cornmeal
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 (15 ounce) can cream corn
• 2 large eggs

Instructions

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Add bacon fat to a 10 inch cast iron skillet and place into the oven, just long enough to melt.

3. 3

   Meanwhile, whisk together the cornmeal, flour, baking powder, baking soda and salt.

4. 4

   Add the buttermilk, sour cream, cream corn and eggs; mix well.

5. 5

   Carefully remove the skillet from the oven and swirl the fat around the skillet. Pour the excess fat into the batter and mix in.

6. 6

   Pour batter into hot skillet and carefully place into oven

7. 7

   Bake at 450 degrees F for about 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes back clean.

8. 8

   Carefully turn out onto a plate, let rest 5 minutes, slice and serve.