Ed is my son. He's not picky about what he eats, except NO GREEN BEANS or CUCUMBERS! We love cornbread. One day I didn't have enough buttermilk to make my bread so I stirred in a can of creamed corn and WOW! I have made it this way ever since. It is fluffy and moist so insert the toothpick to make sure its done. Serve with extra butter if you dare!
1preheat oven to 450 degrees. add the bacon drippings to a seasoned cast iron skillet (#12) or 12". place the skillet and drippings in the hot oven on the middle rack while you mix the batter.
2add the cornmeal mix to a large bowl. make a well in the center.set aside.
3in another bowl mix egg, corn and buttermilk. pour into dry mix all at once. mix only till all clumps are gone and do this gently. do do over mix or beat the mix. this must be done by hand with a spoon or spatula. the cornbread will be tough is it is over mixed. set aside and do not stir further. bubbles will form in the mix and cause it to rise slightly.
4remove the skillet from the oven. careful it will be screaming hot!! pour about half of the drippings into the cornmeal mixture and then gently swirl the drippings into the mix one time round the bowl only. then pour the mixture into the hot skillet and place the skillet into the hot oven on the center rack. cook on 450 for 35 min or until top turns brown and cracks. a toothpick or skewer inserted in the center should be clean. turn out onto a plate and cut in half then into 4ths then into 8ths. serve warm with a pat of butter.