Cornbread
This Southern staple makes 8 servings.
If you don’t have any bacon grease, add a cube of chicken bouillon to 1/4 cup plus 3 tablespoons vegetable or canola oil, and omit the salt.
Ingredients
2 cups of self-rising cornmeal
1 large egg, lightly beaten
1 1/4 to 1 1/2 cups of milk
1/4 cup plus 3 tablespoons bacon grease
1/2 teaspoon garlic powder
1 tablespoon Parmesan cheese
1/2 teaspoon salt
Dash or two of pepper
Pour 3 tablespoons bacon grease into 8 or 9-inch cast iron skillet. Place this in your oven and preheat to 425º.
Blend remaining 1/4 cup of bacon grease with rest of ingredients, stirring until moistened – yup, the batter should be lumpy.
When your oven is preheated, pull out your screaming hot skillet and swirl the grease around the sides. Pour batter into skillet and bake 25 to 30 or until center is done.