1tablespoonbacon grease (coconut oil or avocado oil can be substituted)
Optional: a few tablespoons of sugar or your favorite sweetener for a sweeter cornbread; buttermilk (or 1 tablespoon white vinegar stirred into the milk, left 10 minutes) for tangier cornbread
Directions
Put about a tablespoon of bacon grease in a cast-iron skillet and set it on the middle oven rack. Heat the oven to 400 degrees F and begin the batter.
In a large bowl, stir together the dry ingredients: masa harina or cornmeal, baking soda, and sea salt.
In another bowl, whisk the egg and milk. Open the can of green chiles and stir them into the liquid.
Melt the butter gently on the stovetop or in the microwave, taking care that it does not boil. Stir it into the milk and egg.
Pour the wet ingredients into the dry ones and mix until all the masa harina is wet.
When the oven reaches 400 degrees F, use an oven mitt to take out the skillet. Swirl the bacon grease to coat the bottom and, if you can, the sides.
Pour in the batter fast and smooth the top with a spatula. You should hear it sizzle as it hits the skillet.
Put the skillet back in the oven and bake for 20 minutes, or until a toothpick or fork stuck in the middle comes out clean.
Serve right away.
Notes
Once cooled, store leftovers in an airtight container; use within 3-4 days, or freeze. If you use unsalted butter or leave out the bacon grease, you'll probably need to double the salt. Equipment: cast-iron skillet or another oven-safe dish that holds heat well (e.g. enameled cast iron).