Josh in today for Thursday's recipe. This one will be quick. It goes great with last week's Ultimate Greens.
This comes from Bob Garner and his book North Carolina Barbecue: Flavored by Time.
Skillet Corn Bread
1 1/2 cups self-rising cornmeal
1/2 tsp salt
1 1/4 cups whole milk
2 Tbs bacon drippings
Preheat oven to 500 degrees. Place bacon drippings in well-seasoned cast iron skillet. Put skillet in oven for 3-4 minutes.
While skillet is heating, combine cornmeal, salt, and milk in a bowl and blend well. When drippings are hot, remove skillet carefully with a heavy duty oven mitt and pour drippings into the batter, stirring quickly. Quickly pour batter into skillet (it will sizzle) and return to oven. Immediately reduce heat to 450. Bake approximately 20 minutes, or until golden brown.
To serve, cut into pie slice shapes.