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1
Heat the oven to 450 degrees.
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2
Place a 10-inch cast-iron skillet inside.
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3
In a bowl, combine the cornmeal, salt, baking soda and baking powder.
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4
Combine 4 tablespoons of the lard, the egg and the buttermilk.
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5
Stir the wet ingredients into the dry until smooth.
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6
Move the skillet from the oven to the stove top, over high heat.
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7
Add the remaining lard to the pan and swirl to coat.
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8
Pour in the batter; it should sizzle vigorously.
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9
Shake the skillet to distribute it evenly.
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10
Cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.
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11
To make large croutons (to serve as a base for greens, poached eggs, etc.
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12
), let the cornbread cool in the pan, then turn out and cut into 2-inch pieces.
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13
(If using in soup or beans, cut into 1/2-inch cubes.)
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14
Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil.
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15
Remove.
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16
When ready to serve, heat oven to 425 degrees and place a rimmed baking sheet inside to heat.
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17
Add the bacon fat and swirl to coat.
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18
Gently turn the cornbread pieces in it, spreading them out, and sprinkle lightly with salt.
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19
Bake 8 to 10 minutes, until brown and crisp.
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20
Serve hot.
