Another traditional Southern recipe with a secret! Iron Skillet Cornbread is never dense or soggy because returning the hot skillet of batter to the stove top for a minute jump starts the rise. Just don’t over do it or the bottom may get too crusty or even burn.

2 slices bacon
1 1/4 cups low-fat buttermilk
1 extra large egg, lightly beaten
2 cups self-rising cornmeal mix

1. Preheat the oven to 450°.
2. Cook the bacon over low heat in an 8 inch iron skillet until crisp. Remove the bacon from the pan and set aside for another use.
3. When the bacon is nearly cooked, combine the egg and buttermilk in a bowl. Stir in the corn meal mix to form a slightly lumpy batter. Pour the bacon grease from the skillet into the batter and stir to combine, then pour the batter back into the skillet and return to low heat for a couple of minutes, until the batter just begins to puff.
4. Bake until golden brown, about 20 minutes.
5. Allow to cool for 5 or 10 minutes, then invert the cornbread onto a plate and cut into wedges to serve.

Servings: 8