Cornbread gets a delicious makeover when it's loaded with sausage, green onions and shredded cheddar cheese and cooked in a seasoned cast iron skillet.
Preheat oven to 425 degrees Fahrenheit. Place bacon grease in a 12-inch cast iron skillet and place in oven as it is preheating.
In a small nonstick skillet, brown the sausage, then set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking soda.
Add the buttermilk, eggs and butter to the same mixing bowl and whisk until combined.
Stir in the cooked sausage, green onions and cheddar cheese.
Using potholder, remove the cast iron skillet from the oven. Pour in the batter and then return to the oven for 20 minutes. Remove when a cake tester inserted into the center comes out clean. Let cool slightly before serving.
This recipe should also work fine if you only have a 9-inch cast iron skillet. The bread will turn out a little thicker, so you will probably need to increase the baking time 5-10 minutes.