Ingredients
4 tablespoons bacon drippings or vegetable oil, divided1-1/2 cups finely ground white cornmeal 2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/4 cup sugar, optional2 large eggs, room temperature2 cups buttermilk
Preparation
Place 2 tablespoons bacon drippings or oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, baking powder, baking soda, salt and sugar, if using. In another bowl, whisk together eggs, buttermilk and remaining 2 tablespoons oil. Add to cornmeal mixture; stir just until moistened.
Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
