2 tablespoons of rendered bacon fat (or 2 tablespoons salted butter)
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups whole buttermilk
1/4 cup unsalted butter, melted
1 large egg
Preheat oven to 425 degrees and place bacon fat in 2 cornbread pans with 7 places for cornbread or a 10-inch skillet. Preheat the cornbread pans while doing the next step.
In a bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Gradually combine the wet ingredients while stirring in the dry ingredients. The batter should be combined completely.
Add batter to cornbread pans. The batter should sizzle when pouring in. Place in oven and cook for 425 degrees for 20 minutes. You will know it is done when you can stick a toothpick in and it comes out clean. Much like when you check brownies.
Let sit for 5 minutes, serve warm with honey.
Credit: Cast Iron Baking 2016 (page 32)
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/