All cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

Buttermilk Scallion Skillet Corn Bread



1 stick unsalted butter
6 scallions
2 cups stoneground yellow cornmeal
1 1/2 cups all-purpose flour
4 tsp sugar
1 tbsp baking powder
1 tsp baking soda
2 tsp salt
1 tbsp vegetable shortening or rendered bacon fat
4 large eggs
2 cups well-shaken buttermilk

Preheat oven to 425 degrees. Melt butter and cool. Finely chop scallions. Into a bowl, sift together cornmeal, flour, sugar, baking powder, baking soda, and salt.
Heat a well-seasoned 10-inch cast-iron skillet in middle of oven for 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes (was too long for me! only did a minute or two). Swish skillet to coat.
While skillet is heating, make batter: separate eggs. In large bowl with an electric mixer, beat yolks until pale and beat in butter and buttermilk. In bowl with cleaned beaters, beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in egg whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly.
Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes.