Susan's StoryGot this recipe from the Lodge Cast Iron Cookbook, made in my cast iron skillet. I added the sugar to it; most cooks in the South refuse to put sugar in their cornbread.
This uses plain self-rising cornmeal, no flour added.
bacon grease or butter
1Place the bacon grease or butter in the bottom of a well-seasoned cast iron skillet. Preheat it at 425°F for 10 minutes.
3When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 20-23 minutes, until nicely browned.