have a bunch of rendered bacon fat in your fridge you need to use up? no? just me? okay, then.
I'm a Viet woman from Pennsylvania; let's not even begin to pretend that I know anything about cornbread. but I tried my hand at Sean Brock's recipe, which relies on a coating of bacon fat in a pre-heated cast-iron skillet and a simple batter of cornmeal, baking powder, baking soda, kosher salt, full-fat buttermilk, and egg. truth be told, the hefty swirl of bacon fat in the skillet was enough for me this time around. next time, I'll take the plunge and maybe add the additional four tablespoons of fat in the batter, too. then I'll make a preemptive appointment with a cardiologist.