The bacon fat went into an 11 inch cast iron skillet in a 425 degree oven. While the cast iron was heating I made the batter.
2 cups white cornmeal
1 tsp salt
1 tsp sugar
½ tsp baking powder
½ tsp baking soda
1 ½ cups buttermilk
The dry ingredients were double sifted and then mixed with the egg and buttermilk.
Once the cast iron got smoking hot (literally) I swirled the fat to coat the sides of the skillet and poured the fat into the batter. The sizzle and pop of the fat hitting the batter is a glorious sound. The fat was quickly mixed in, the batter poured into the skillet and the skillet returned to the oven for 30 minutes.
This was the best cornbread I have made so far. A beautiful golden brown crust, a pale interior with a silky texture and every bite rich with the flavor of pork fat.