Cappy's Cornbread

3 tablespoons bacon drippings
2 eggs
1-1/2 cups yellow corn meal
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1-1/4 cups buttermilk

Cappy's Cornbread

This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan.
Preheat oven to 450-F.
Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter.
Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to thoroughly combine. Add the buttermilk and stir well. Remove the hot pan from the oven. Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.
Pour the batter into the pan, and bake 20 to 25 minutes. Cornbread will begin to pull away from the sides of the pan.

Now let me tell you what I do ...

Measure a little less buttermilk and add sour cream so it is a bit over the mark. Mix it really well.

Crumple up 4-6 slices of crispy, thick sliced bacon and add it to the mix.

Chop up some chiles ... Hatch during the season is my choice, habanero next choice(some like it hot).

This is personal preference; whatever your preference, you can't go wrong.

If your skillet is seasoned well, the whole batch should pop right out onto your counter.

I like to melt a little butter on the top ... that way it is immediately ready to cut a slice and pop it into my mouth.

Some folks like to add corn and other nonsense. Do as you wish, but please try it my way first.