- Yield:8 wedges
- 1 tablespoon butter or bacon drippings
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups stone-ground white cornmeal
Preheat oven to 450°F. Place the butter or drippings in a 10-inch cast iron skillet; place it in the oven.
Combine the eggs and buttermilk in a small bowl or measuring cup, whisking together well with a fork.
In a medium bowl, combine the sugar, salt, baking soda, and cornmeal; stir well to combine.
Stir the egg mixture into the dry ingredients, beating just until the dry ingredients are moistened and no more.
Pull the skillet from the oven. It should be hot, with the fat sizzling. Swirl the pan to coat. Quickly transfer batter to skillet; return skillet to oven.
Bake until browned and pulling away from skillet, 20 to 25 minutes. Serve hot, in wedges.