Savory Skillet Cornbread

This made from scratch cornbread with it's crisp edges goes perfectly with a nice bowl of chili, or soup, or ribs or....just about anything!

Ingredients:
1 cup flour
1 cup cornmeal
1 tbsp honey
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp smoked paprika
1/2 cup bacon drippings or melted butter (or some of each)
1  1/2 cups milk with 1 tsp vinegar added
2 eggs

Butter a 9" cast iron skillet and place in the oven, then pre-heat the oven to 400 F.

Melt the bacon drippings and/or butter, add the honey and set aside. Whisk the flour, cornmeal, baking powder, baking soda, salt and paprika together in a large bowl. Add the milk/vinegar and eggs then add the bacon drippings etc. Mix until combined. 

Remove the skillet from the oven and carefully pour the batter into the hot pan. You should hear a sizzle!

Bake at 400 F for 20-22 minutes.
Remove from oven and top with a pat of butter.

Cool 5-10 minutes before slicing.
And I'm still amazed at how nothing sticks to my cast iron skillet!