Preheat the skillet with bacon grease.

Yes, that’s the trick. Hot pan + hot fat = instant sizzle when the batter hits.

Here’s the move: Put your cast iron skillet in the oven while it preheats to 425°F. Drop a couple tablespoons of butter, bacon grease, or oil in there so it melts and gets shimmery hot. When you pull the skillet out, swirl that fat around, pour in the batter, and listen for that satisfying crackle.

That immediate contact with the screaming hot metal creates a crust you can’t get from a cold pan. The rest of the bake is just cake. Use coarse-ground cornmeal for extra texture. A little sugar is fine, but if you want it savory, go easy.

Don’t forget to butter the bottom after it comes out. That’s not for the crust—that’s for your soul.

(Just don’t let the batter sit too long before it hits the pan, or the baking powder starts working early.)