| This easy 'cast iron skillet' cornbread recipe without sugar, is fantastic and yields VERY fluffy cornbread. Serve it with everything from chili, stews and taco soups During Lent this was a favorite with dark Karo corn syrup drizzled over it.  Ingredients:
3 tablespoons flour 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon salt 1 egg slightly beaten 2 cups buttermilk 2 tablespoons bacon drippings or vegetable oil Directions:Preheat oven to 400 degrees.Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling. In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside. In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well. Take cast iron skillet out of the oven, and pour batter into cast iron skillet. Bake for 20-25 minutes or until light brown on the top. Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking another 5 minutes.
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