Mom's Southern Cornbread

My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  tablespoon bacon grease (can use vegetable oil but flavor will differ)
• 1 1⁄4 cups flour
• 1 1⁄4 cups white cornmeal (can use yellow)
• 1  egg
• 3  teaspoons baking powder
• 1 -1 1⁄2 cup milk

Directions

1. Turn oven to 400 degrees.
2. Put bacon grease into cast iron skillet.
3. Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
4. Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
5. Add bacon grease to batter, mix well and pour back into skillet.
6. Bake for about 45 minutes-it will be very golden brown.