Ingredients:
- 2 teaspoons bacon or sausage drippings, or use shortening
- 1 cup yellow corn meal
- 1 cup flour
- 1 tablespoons sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable shortening
Preparation:
Preheat oven to 425°. Grease an 8- or 9-inch iron skillet -- or a heavy 8-inch square baking pan -- with the bacon drippings. 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.
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