Ingredients
| 1 cup | cornmeal | | 1/2 cup | all-purpose flour | | 1 tbsp. | sugar | | 1 tbsp. | baking powder | | 1/2 tsp. | salt | | 1 cup | buttermilk | | 1/4 cup | bacon drippings or | | melted butter | | 2 | eggs, lightly beaten | | 1 tsp. | each finely chopped fresh chives, parsley, sage, and thyme |
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Instructions
Preheat oven to 400°F. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk, bacon drippings or melted butter, and eggs and stir until just combined. Add the herbs and stir until the mixture is smooth.
Grease a heavy 9-inch cast-iron skillet and set in the preheated oven for approximately 4 minutes. Remove from oven, pour in the batter, and bake for 20 to 25 minutes or until the top is golden brown and a knife inserted in the center comes out clean. Cool on a wire rack, cut into large pieces, and serve warm or at room temperature.
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