(Courtesy of Susan Schadt Press). Serves 6 - 8.

According to Link, this cornbread has a dense and crusty texture and holds its shape under smothered greens, stewed beans,..basically anything with a fragrant broth. For the best and crispiest results, pour the batter into a hot cast-iron skillet. In a pinch you can use a baking pan, but cast-iron always creates the best crust. He runs a stick of butter over the hot cornbread when it comes out of the oven (allowing about 2 tablespoons of it to melt) for added flavor.

2 cups all-purpose flour

2 cups white cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1 tablespoon Kosher salt

1/2 teaspoon freshly ground black pepper

1 cup well-shaken buttermilk

1 & 1/2 cups milk

1 large egg

6 tablespoons butter, melted

1 tablespoon rendered bacon fat, or butter, shortening, or vegetable oil

Preheat the oven to 400 degrees F.

Place a 12-inch cast-iron skillet in the oven and heat for at least 30 minutes.

Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. In a separate medium bowl, whisk together the buttermilk, milk, egg, and the 6 tablespoons melted butter.

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or rubber spatula to stir together until evenly combined.

Remove the skillet from oven, add the bacon fat to the skillet, and swirl to coat. Pour the batter evenly, and bake for 25 to 35 minutes, until lightly golden and firm and springy to the touch. Serve immediately or cool the cornbread in the skillet and serve at room temperature.

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann