This is the cornbread recipe my ex-husband and MIL use to make the cornbread for cornbread dressing.
1 1/2 c
egg, slightly beaten
bacon grease + enough to grease the iron skillet
1/2 + c
2Add egg, bacon drippings. Slowly ad buttermilk until the mixture is soupy (sort of like cake batter, maybe a little thinner.)
3Grease iron skillet with bacon drippings, enough to give it a nice even coat. Put the greased iron skillet in the oven until it is really hot - a few minutes, before pouring in the batter. Bake at 400 for 30-40 minutes.