4tablespoonsvegetable oil or bacon greasedivided (I usually use peanut oil)
2cupscoarse stone-ground cornmeal
Preheat the oven to 400 degrees F.
Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
Cornbread will keep two-three days on your kitchen counter, about a week in the refrigerator, or about two-three months in the freezer. Be sure to wrap it tightly and keep it covered. Leftovers are delicious when sliced and toasted under the broiler for a minute or so. Top with a pat of butter. This recipe produces a dense bread because it doesn't contain any flour. If you are looking for a lighter version to use in your cornbread dressing, give my Traditional Southern-Style Cornbread Recipe a try.This recipe works best with coarse stone-ground cornmeal. Try to find it locally sourced if you can.If you don't have buttermilk, you can make your own by combining one cup of whole milk with one tablespoon of lemon juice or white vinegar. Let this mixture sit for five minutes and voila, homemade buttermilk!