- 2 tsp. bacon drippings
- 1 c. yellow corn meal
- 1 c. flour
- 1 tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 large egg
- 1 c. Buttermilk
- 1/4 c. vegetable shortening
Preheat oven to 425 degrees.
Grease an 8- or 9-inch iron skillet
or a heavy 8-inch square baking pan with the
Place in oven to heat while mixing batter.
Combine dry ingredients; sift together
into a large mixing bowl.
Add the egg, milk, and 1/4 cup shortening;
beat with a wooden spoon until smooth, about 1 minute.
Carefully pour batter into the hot pan;
bake for 25 to 30 minutes, until light golden brown on top.
Cut cornbread into wedges to serve.