Cornbread Two Ways: Hot Water Cornbread and Skillet Cornbread

Steps

1. For skillet cornbread: preheat oven to 425 degrees F. Place 10-inch cast iron skillet in oven to heat.
2. Mix dry ingredients (cornmeal, flour, sugar) in one bowl.
3. In another bowl, beat eggs and add wet ingredients.
4. Combine wet and dry ingredients until just mixed.
5. Remove hot skillet from oven. Add a heaping tablespoon of bacon grease and coat skillet sides.
6. Pour batter into hot skillet and return to oven. Bake 18-22 minutes until golden brown.
7. For hot water cornbread: mix dry ingredients (cornmeal, flour, sugar) in a bowl.
8. Add 1-2 tablespoons of bacon grease to the dry mix.
9. Pour boiling hot water over mixture and stir until combined into a thick batter that holds a patty shape.
10. Heat cast iron pan with about half inch of oil to 350 degrees F.
11. With wet hands, form patties and place in hot oil. Fry 3-4 minutes per side until golden and crispy.
12. Drain and serve warm.