Lolly's Cornbread - Redux

My signature cornbread recipe never changes.  So, therefore, I will repeat word for word my previous cornbread post.  Please give it a try and let me know what you think. 

There are hundreds of recipes for cornbread.  Some contain flour, some have sugar, some add eggs or oil.

Take a deep breath before you read any further.  Here is Lolly's Secret Recipe for cornbread.  Are you ready?

2 cups of self-rising white cornmeal

2 cups buttermilk

2 T. bacon grease

Yes, that's it.  That's the entire recipe.  

I won 1st Place in every 4-H Bread Competition I entered in elementary and junior high school.  I bet you didn't know that, did you?  I decided if the recipe wasn't broken, I wouldn't try to fix it.  

Preheat oven to 375 degrees.  

In a medium mixing bowl, add cornmeal and then slowly stir in buttermilk until it's well blended.  

Put the bacon grease in a cast iron skillet and heat it over medium heat until a drop of the batter sizzles.

Pour the batter into the skillet and bake until golden brown about 20 - 25 minutes. Remove from oven and let rest in skillet for a few minutes before turning out onto a serving plate.