Preheat oven to 450 degrees. Add the bacon fat to an 8-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, mix together the cornmeal, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat and butter into cornmeal mixture, stir. Add half of the buttermilk and the egg; add more buttermilk as needed to make a thick batter; don't beat. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees for about 20 to 25 minutes.
Note: Can substitute milk for the buttermilk, you'll need less. Can also substitute 2 cups of self-rising cornmeal mix. Eliminate the baking powder and salt if you use a cornbread mix. I prefer White Lily brand, buttermilk, white cornbread mix.
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|Serving Size: 1 Serving (1145g)|
|Recipe Makes: Servings|
|Calories from Fat: 5702 (95%)|
|Amt Per Serving||% DV|
|Total Fat 633.6g||845 %|
|Saturated Fat 390.9g||1955 %|
|Monounsaturated Fat 169.3g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 1835.2mg||565 %|
|Sodium 8073.9mg||278 %|
|Potassium 620.5mg||16 %|
|Total Carbohydrate 87.5g||26 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 87.5g|
|Protein 20.7g||30 %|
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Calories per serving: 6003
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