Cornbread

Corn bread recipes with oil or butter are ok, but the bacon fat in this gives it a little tang that is undeniable.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  cup cornmeal (stone ground if you can find it, regular old Quaker if you can't)
• 1  cup all-purpose flour
• 1⁄4 cup sugar
• 4  teaspoons baking powder
• 3⁄4 teaspoon salt
• 2  large eggs, lightly beaten
• 1  cup milk
• 1⁄4 cup  rendered bacon fat
• 1⁄2 cup  grated monterey jack cheese

Directions

1. Preheat oven to 425 degrees F.
2. Combine all dry ingredients except the cheese, and whisk until blended.
3. Add the wet ingredients in this order: eggs, milk, bacon fat.
4. Whisk or stir until well mixed, but not completely smooth, just like a pancake batter.
5. Add the cheese and stir to blend.
6. Pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9" square pan.
7. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.