Pork Cornbread in Oven Skillet

Preheat oven to 450°F.

Heat salt pork in an 11" cast iron skillet, rendering its fat until the bits turn crispy and edged with brown.

In a medium mixing bowl, stir together the cornmeal, salt, and baking soda.

In a smaller bowl, mix egg and buttermilk until well blended.

When pork is cooked, remove it from pan to cornmeal mixture, leaving fat in skillet. If you need more oil, use corn oil to coat (not butter).

Place the skillet in oven to heat up.

Gently fold the pork and liquid mixture into the cornmeal, only enough to remove lumps in batter. Batter should be easy to pour but not runny. Add more buttermilk if needed.

When skillet is very hot (and fat begins to smoke), remove it from oven and pour batter into its center, letting it spread.

Return to oven immediately and bake for 10 to 12 minutes or until bread is golden and center is set.

To serve, invert bread onto plate or cutting board. Serve hot.