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1
Preheat the oven to 425F.
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2
Coat a 9- or 10-inch cast-iron skillet with the bacon grease and place it in the oven to heat while you mix the batter.
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3
Combine the cornmeal, flour, sugar, baking powder, salt, pepper, and baking soda in a large bowl and stir to mix.
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4
Add the buttermilk, eggs, and butter and stir until just combined; do not overmix.
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5
The batter should be lumpy.
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6
Pour the batter into the hot skillet and sprinkle the top with a little salt and pepper.
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7
Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, about 25 minutes.
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8
Remove from the oven, turn the cornbread out of the skillet, slice into wedges, and serve warm.
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9
Preheat the oven to 400F.
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10
Drizzle 2 cups 1/2-inch cubes of day-old Salt and Pepper Skillet Cornbread with 2 tablespoons melted butter and 1 tablespoon olive oil and toss gently to coat.
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11
Season with sea salt and freshly ground black pepper to taste and any fresh or dried herbs, such as parsley or oregano, you have on hand.
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12
Spread the cornbread cubes in a single layer on a rimmed baking sheet and bake, uncovered, for 15 to 20 minutes, turning several times, until golden brown and crispy.
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13
Remove from the oven and use immediately or cool completely before storing in an airtight container for up to 2 weeks.
