Instructions: Preheat oven to 450 degrees.

In a bowl, mix buttermilk, eggs, and molasses with wire whisk or fork and set aside. In another bowl, mix together the dry ingredients. To dry ingredients, add milk, egg, and molasses mixture. Stir until ingredients are well mixed.

Place melted bacon grease in skillet. Heat on medium-high until skillet smokes (3 to 5 minutes). Pour about 1/2 the hot fat into cornbread batter and leave the rest in the skillet. Set skillet back on burner, and turn burner down to medium.

Mix hot fat and batter very quickly with 15 to 25 circular motions and pour batter into hot skillet. (Batter should make a sizzling sound.)

Cook bread on bottom rack until outer edges are brown and cake is solid (10 minutes, more or less). To determine when cake is solid, grasp handle of skillet with hot pad and slide it forward and backward rapidly on the rack. Center should not jiggle.

When bread is solid, move skillet to top rack. Turn oven on "Broil," leaving door ajar so that heating element stays red. Keep a sharp eye on bread, and broil a few minutes until top is golden brown. Remove bread and turn upside down on plate. Serve immediately.

Tips:
This cornbread is spongy, moist, and semi-sweet, with a crisp crust. For further advice, see: Making Cornbread.

Description: "A Step-by-Step Guide to Old-Fashioned Southern Cooking"

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