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.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.