Cornbread with bacon grease

Ingredients:

• 2 cups corn flour
• 3 tablespoons of sugar
• 1.5 tsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 1 cup of sour milk or kefir
• 2 large eggs
• 6 tbsp rendered bacon fat or chicken fat (schmaltz)

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, combine the cornmeal, sugar, baking powder, salt, and baking soda. In a medium bowl, combine the buttermilk and eggs. Fold the liquid mixture into the flour mixture and knead into a dough; set aside.
3. Heat a 25cm (10-inch) cast iron skillet over high heat. When hot, turn off the heat and add the shortening, gently swirling the pan until it melts. Pour the melted shortening into the cornmeal batter and stir until fully incorporated. Do not wash the skillet.
4. Pour the batter into the hot pan (it will sizzle) and bake until the edges are golden brown and the center springs back when pressed with a finger, 18-20 minutes. Serve the cornbread warm or at room temperature.