Dixie Cornbread

1 1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons of bacon drippin’s or melted real butter
1 tablespoon Crisco

Preheat oven to 450.

In a 10-inch cast iron skillet, add a tablespoon of Crisco and preheat.

Sift together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.

Pour into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.

Serve warm with butter.

***I got this recipe from Southern Plate. She claimed it to be the best cornbread she has ever eaten. I'm not big on cornbread unless it's Jiffy out of the box. So I thought I would try this recipe to see if it would change my mind about cornbread. I am now hooked! Now I can claim this is the best cornbread I have ever had. I'm sure it's the buttermilk that makes it but OMGoodness, I love it. I even seasoned my cast-iron skillet just to make it. And like it says...it's best served warm. This cornbread just completes any Southern, comfort meal or is good enough just to eat by itself. I warmed up some left-overs for breakfast the next morning!