BACON CORNBREAD

Makes 1 (10-inch) round loaf

Cast iron is great for baking cornbread, pan-frying, and sautéing meats and vegetables. It’s slow to heat up, but once it does, it heats evenly and stays hot longer than other pans. Cast iron is inexpensive and can be found at most hardware and cookware stores.

When properly seasoned over time, cast iron becomes virtually a nonstick surface, which only improves with use. To clean,wipe it with a soft cloth or paper towel. Use soap and water only if absolutely necessary. Before storing, make sure it is completely dry to prevent rust.

½ pound bacon, coarsely chopped

2 cups white cornmeal

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1½ cups buttermilk

1 large egg, lightly beaten

• Preheat the oven to 400°F. In a 10-inch round, cast-iron skillet over medium-high heat, cook the bacon until brown and crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.

• Pour off the drippings and reserve. Return 2 tablespoons drippings to the skillet and set aside ¼ cup for the batter. Reserve any remaining drippings for another use. Place the skillet in the oven to heat.

• In a medium bowl whisk together the cornmeal, salt, baking soda, and baking powder.

• Add the buttermilk, egg, and the ¼ cup reserved drippings. Whisk until just blended. Add the bacon and stir to combine. Pour the batter into the hot skillet. Bake until firm to the touch and golden brown, about 20 minutes. Invert onto a wire rack to cool. Serve immediately.

DROPPIN’ KNOWLEDGE

If a recipe calls for buttermilk, it can simply be made by adding 1 tablespoon of white vinegar plus enough milk to equal 1 cup.