Cornbread is a great addition to a soup, chili, or beans and rice, and we eat it at least once a week. It is a great source of fiber and if you are on a gluten free diet substitute rice or millet flour for the wheat flour. Although, it is best baked in a hot pan with a few tablespoons of bacon fat I rarely do it that way. First off it is not healthy and secondly I don't save bacon fat. Maybe I should...but I don't. If you make the Warm Tomato and Bacon Pasta Salad this is a great bread to bake, because the skillet already has bacon grease in it.
This recipe came off of a bag of corn meal...I'm just not sure which one.
1 ½ cup sour milk or buttermilk
1 T sugar
½ t salt
½ t baking soda
1 ½ cup corn meal
½ cup flour
¼ cup melted butter
Place the 9 inch skillet, that has 2-3 tablespoons of bacon grease in it, into a 425F oven to warm while you mix the cornbread. Beat the first five ingredients together. Stir in the corn meal and flour. Add melted butter. Mix. Pour batter into a prepared pan. This pan should be very hot and the grease should be starting to smoke. Bake at 425F for 30 min or until golden brown.