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Preheat oven to 375 degrees. Whisk together cornmeal, flour, baking powder and salt in a large metal bowl. Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk. Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg. Add the buttermilk and whisk to combine. In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat. Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.). Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter and creme fraiche.
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Stand mixer for bread dough, pastry, meringues, butter churning
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Electric butter churn — artisan butter from cream in minutes
Precision bread baking — detailed formulas, troubleshooting