Mama Home's Buttermilk Cornbread
2 Cups course yellow cornmeal (Anson Mills or Geechie Boy)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 Tablespoons Fresh Lard, melted
1 egg, lightly beaten
1 1/2 cups buttermilk
Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.
Combine cornmeal, salt, baking soda and baking powder. In another bowl, combine 4 tablespoons of lard, egg and buttermilk.
Combine wet and dry ingredients until smooth batter comes together. Carefully move hot skillet from oven add remaining tablespoon of lard to the pan and pour in the batter. It will sizzle in the pan once the batter is in. Swirl the batter around the hot skillet to make sure it's evenly distributed.
Return to oven for about 15 minutes, or until a toothpick inserted into the cornbread comes out dry.