Ingredients:

  • 1 cup cornmeal (120 g)
  • 1 cup all-purpose flour (120 g)
  • 1 tablespoon baking powder (12 g)
  • 1 teaspoon salt (5 g)
  • 2 tablespoons sugar (30 g), optional
  • 1 cup buttermilk (240 ml)
  • 3 large eggs
  • 1/4 cup beef tallow, melted (60 ml), plus extra for greasing

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease the skillet with a bit of melted beef tallow.
  2. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk until well mixed.
  3. In another bowl, whisk together buttermilk, eggs, and melted beef tallow until smooth.
  4. Pour the wet mixture into the dry mixture, stirring until just combined. Avoid overmixing.
  5. Pour the batter into the prepared skillet, smoothing the top evenly.
  6. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  7. Allow the cornbread to cool slightly before slicing and serving.