1. Preheat oven to 400. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Add cornmeal and stir to combine.
2. Beat together egg and 1-3/4 cups of buttermilk in a small bowl. Add to dry ingredients and stir until just combined. If batter is too thick, add more buttermilk. Take care not to overmix.
3. Melt bacon fat in a 9" or 10" cast-iron skillet over high heat. The skillet should be very hot. Pour batter into the skillet and bake in oven until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
Wine Pairing(s)
Domaine Zind Humbrecht Muscat 'Goldert' Gueberschwihr
Lemelson 'Stermer' Pinot Noir
St. Innocent 'Seven Springs' Pinot Noir
Gustave Lorentz Reserve Pinot Gris
Domaine Hering Pinot Gris
R. Stewart 'Big Fire' Pinot Noir
Montinore Estate Pinot Noir 'Parsons' Ridge'
Witness Tree Pinot Noir
Lemelson 'Thea's' Pinot Noir
Bethel Heights 'Justice' Pinot Noir
Calories From Fat 38 Protein 9 Total Fat 4 Carbohydrates 39
Calories 230 Dietary Fiber 2 Calcium 253 Iron 1 Sodium 713 Vitamin A 108 Vitamin C 1 Cholesterol 9
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