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1
Preheat oven to 450 degrees.
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2
Place salt pork in 11-inch cast-iron skillet and render it over medium heat until the bits turn crispy and are etched with brown.
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3
Meanwhile, in a mixing bowl, stir together cornmeal and flour.
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4
Put baking soda into palm of hand and rub out any lumps.
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5
Then brush it evenly over surface of flour-cornmeal mixture and stir in.
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6
In a smaller bowl, whisk 1 cup buttermilk with egg until well blended.
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7
When salt pork is cooked as directed, remove pan from flame and carefully scrape all the bits of pork and most of the fat into cornmeal-flour mixture, reserving a little fat in skillet.
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8
Place skillet in preheated oven.
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9
Mix salt pork bits into cornmeal-flour mixture and then, with spatula, gently turn in the liquid, mixing only enough so there are no large dry lumps left in batter.
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10
Batter should be molten but not liquid (pourable but not runny).
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11
If necessary, gently work in a little more buttermilk.
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12
When fat on griddle begins to smoke, remove griddle from oven (protect hands well; it will be very hot).
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13
Scrape batter into center of griddle, letting it spread out of its own accord.
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14
It will not quite cover the surface.
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15
The batter should sizzle when it hits the hot iron.
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16
Immediately put griddle back in oven and bake 8 to 10 minutes, the length of time depending on whether you like a slightly custardy center.
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17
Corn bread is done when golden on top and the center does not quiver when gently shaken.
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18
Remember to protect hands when handling skillet.
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19
The bottom of the pancake is especially crusty.
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20
Invert whole cake onto a plate or cutting board so it is served with crust on top.
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21
Eat with butter if you like, but it is delicious as is.
