Makes an airy, moist cake.

Ingredients

• 3 tablespoons of bacon fat, butter, shortening, oil or a combination for greasing the pan
• 1-1/2 cups of all purpose white or yellow cornmeal
• 3 tablespoons of all purpose flour
• 2 teaspoons white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon of kosher salt
• 1/2 cup of buttermilk
• 1/2 cup of sour cream
• 3 tablespoons unsalted butter, melted
• 1 (15 ounce) can of creamed corn
• 2 large eggs, beaten

For a savory cornbread, optionally add:

• 1 teaspoon garlic powder
• 1 teaspoon Barbecue Rub

Preheat a 10” cast iron skillet to 450°F while preparing the ingredients. Combine dry ingredients in a medium mixing bowl and whisk together. Combine wet ingredients in a second bowl and whisk together. If melting butter, reserve
in a separate bowl until combined.

When the cast iron is heated, pour wet ingredients over dry and stir with a silicone spatula until just combined. Grease the hot skillet with lard or vegetable oil and pour in batter. Bake 20-25 minutes at 450°F, or until a toothpick draws clean. Turn out onto a cooling rack.

Adapted from http://www.deepsouthdish.com/2012/10/buttermilk-sour-cream-cornbread.html