Appalachian Cornbread Recipe

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   My Granny was a mountain woman from the heart of the Appalachians.

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   She cooked three huge meals a day, and she made corn bread every day...sometimes twice a day.

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   I formulated this recipe from watching her make bread.

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   She never measured anything, so one time I made her stop and let me measure what she was doing.

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   I then cut which amount in half.

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   She baked her cornbread in a big cast-iron skillet in a wood stove.

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   Here's my adaptation of what Granny made....

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   Preheat oven to 425 degrees.

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   Put about 1 tsp.

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    bacon drippings in an 8x8 pan, and put it into the oven to heat.

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    In medium bowl, combine flour, cornmeal, sugar, baking pwdr, and salt.

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    stir in remaining ingredients, beating by hand JUST till smooth.

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    Batter will still be lumpy.

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    Pour into warm, prepared pan.

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    Bake for 18-22 min, or possibly till done in center.

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    Immediately remove from pan, and cold a little.

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    Cut into nine squares.

* Per serving · 4 servings · Values may vary.