Preparation Steps

• In a medium bowl whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
• In a separate bowl beat the egg with the buttermilk and melted butter, then pour the wet ingredients into the dry ingredients and stir until just combined. Batter will be thick but spoonable.
• Heat a 10- or 12-inch skillet over medium heat and add the bacon grease or vegetable oil. Heat until shimmering but not smoking, about 2 to 3 minutes.
• Drop spoonfuls (about 2 to 3 tablespoons each) of batter into the hot oil, flattening slightly with the back of the spoon to form rounds. Do not overcrowd the pan; cook in batches if necessary.
• Fry until the undersides are deep golden, about 3 to 4 minutes, then flip and cook the second side until golden and cooked through, another 3 to 4 minutes.
• Transfer fried cornbread to a plate lined with paper towels to drain briefly. Keep warm in a low oven if making multiple batches.
• Serve warm with butter, honey, or as a rustic side to soups and greens.