Southern Cast Iron Corn Bread

1 tablespoon bacon fat
1 cup white cornmeal
½ cup flour
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
1 ¼ cups buttermilk
3 tablespoons butter, melted and cooled
1 large egg, beaten

1. Preheat the oven to 425 F. Place the fat into a deep, 8-inch, cast-iron skillet. Place the pan into the oven for about five minutes, or until the fat is melted and very hot.

2. Meanwhile, whisk together the cornmeal, flour, baking powder, and salt. Make a well in the middle of the dry ingredients, and add the buttermilk, melted butter, and beaten egg. Stir until combined.

3. Remove the skillet from the oven and immediately ladle in the batter, spreading it if needed so that it is evenly distributed in the pan. Return the skillet to the oven and bake 25 minutes, or until golden brown and cooked through.