Southern-Style (Moist) Cornbread

IINGREDIENTS:

2- 2⁄3 tablespoons bacon drippings or 2 2⁄3 tablespoons butter or 2 2⁄3 tablespoons olive oil
2 cups stone-ground yellow cornmeal
3 tablespoons molasses
1 teaspoon salt
2 1⁄8 teaspoons baking powder
1⁄2 teaspoon baking soda
2⁄3 cup rapidly boiling water
1 1⁄2 cups buttermilk
2 large eggs, beaten lightly

DIRECTIONS:

Set oven to 425 degrees. Place 8" square baking dish (preferably glass) with drippings (butter) in oven while it heats.
Place 2/3 cup cornmeal in medium bowl.
Mix 1 1/3 cup cornmeal, salt, baking powder & soda in small bowl.
Pour boiling water into medium bowl of cornmeal. The water must be *rapidly* boiling to form the proper mush!
Whisk in buttermilk gradually, breaking up lumps as needed.
Whisk in eggs & molasses.
When you can smell the bacon fat, or the oven is heated, remove pan from oven, then add dry ingredients to wet, and mix until just moistened.
Whisk in hot fat from pan just until incorporated.
Pour batter into hot pan, and bake about 25 minutes, until top is golden brown and center tests clean with a toothpick.

Cool 5 minutes before cutting.

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