Corn Bread

8 servings

Preheat oven to 400° F. Put 2 Tbs. of fat in a cast iron skillet and preheat the pan in the hot oven.

Sift dry ingredients into a mixing bowl together.
I use medium grind corn meal, which gives the bread a slightly gritty texture that I like.

1 ¼ c. cornmeal
¾ c. flour (white and/or whole wheat)
2 tsp. baking powder
1 tsp. soda
½ tsp. salt
(2 Tbs. brown sugar, optional)

Beat eggs and oil in a measuring cup, then add milk to 1 ¼ c. level and beat again to combine.

1 or 2 eggs
2 Tbs. oil
about 1 c. butter milk

Add liquid to dry ingredients and stir just until smooth. Pour into hot skillet and bake 25 min. or until done.

VARIATIONS:
You can add about ½ c. dry fruit— dry cranberries or currants work well.
You can add ½ c. grated sharp cheddar and ¼ c. hot peppers.

You can substitute sweet milk, but replace the soda with 2 more tsp. baking powder.

Any basic corn bread recipe works well, but it is important to put half the fat in the pan and get it hot before pouring in the batter. This gives the wonderful crust.