The Root Cafe'S Cast-Iron Buttermilk Cornbread - cooking recipe

Ingredients

1 cup yellow cornmeal
1 cup unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1/4 cup cooking oil, such as canola
2 tablespoons granulated sugar
1 large egg
2 tablespoons butter
2 tablespoons bacon grease

Preparation

Preheat oven to 375 degrees.
Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
Add the buttermilk and whisk to combine.
In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.).
Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes.
Let cool for 10 minutes, and serve hot with butter and creme fraiche.