Campfire Cast Iron Cornbread

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar (optional — Texans skip it)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 1/3 cup melted butter
• 2 tablespoons bacon drippings (or more butter)

Instructions

1. Get your 10-inch cast iron skillet ripping hot on the grill or over coals. Add the bacon drippings and swirl to coat.
2. Mix dry ingredients: cornmeal, flour, sugar (if using), baking powder, salt.
3. Whisk wet ingredients: buttermilk, eggs, melted butter.
4. Combine wet into dry. Stir just until mixed — don't overwork it.
5. Pour batter into the screaming hot skillet. It should sizzle.
6. Cover with foil or close the grill lid. Cook at 400°F (or over medium-high coals) for 20-25 minutes until golden on top and a toothpick comes out clean.
7. Let it cool 5 minutes in the skillet. Slice into wedges. Hit it with a pat of butter.
8. Serve alongside brisket, ribs, or whatever the pit produced. Cornbread doesn't compete with the meat — it completes it.