Cornbread, Thin and Crispy

Heat oven to 500. Add bacon drippings to 12 iron skillet and place in oven to warm. In medium bowl, use whisk to combine dry ingredients. Add egg, buttermilk and water and stir well. When skillet is very hot and grease is sizzling, carefully remove from oven and pour half of hot fat into batter. Whisk. Working quickly, sprinkle the hot skillet with remaining cornmeal. It should smell like popcorn. Pour batter into hot pan and return to oven. Check after 20 min, baking until cornbread is deep golden brown. Remove pan from oven and immediately flip onto plate. cut into wedges.

Bacon drippings 1/4 c or veg oil
Cornmeal 2 c coarse, preferably white, plus about 2 T extra for skillet
Kosher salt 1.25 tsp
Baking Soda 1/2 tsp
Egg 1 large
Buttermilk 1.25 c
Water 1/4 c hot