Ingredients
2 eggs
1 c. buttermilk
1 c. cornmeal (water ground)
1 tsp. baking powder
1 tsp. salt
pinch of soda
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat oven to 400° and heat #6 iron skillet. After skillet is hot, put enough shortening in skillet (preferable bacon drippings) so when melted there will be excess in skillet. Put skillet back in oven. Let grease heat to sizzling stage. While skillet is heating, beat eggs until light; add buttermilk and beat well. Measure cornmeal, then add to egg mixture. Also, add remaining ingredients. Mix well. Pour batter into hot skillet and bake until golden brown and firm, about 30 minutes. Turn out of pan onto plate. Cut into wedges. Serve hot.