Ingredients:

  • 1 cup finely ground yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 1 cup full-fat buttermilk
  • 1 large egg, beaten
  • 2 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons bacon grease or vegetable oil

Instructions:

  1. Whisk the 1 cup cornmeal, 0.5 cup flour, sugar, salt, baking powder, and baking soda in a large bowl.
  2. In a separate jug, beat the egg into the 1 cup buttermilk and stir in the 2 tablespoons of melted butter.
  3. Pour the wet into the dry and stir until just combined with no large streaks of flour.
  4. Place 3 tablespoons of bacon grease in your skillet over medium high heat until the fat begins to shimmer and smoke slightly.
  5. Drop a tiny pinch of cornmeal into the oil; if it sizzles instantly, you are ready to go.
  6. Use a quarter cup measure to drop mounds of batter into the hot fat, leaving space between them.
  7. Fry for about 2 to 3 minutes until the edges look dry and dark golden brown.
  8. Carefully slide your spatula under the cake and flip in one quick motion.
  9. Cook the second side for another 1 to 2 minutes until it's firm to the touch and deeply browned.
  10. Move the cakes to a paper towel-lined plate for 30 seconds before serving hot.