ALICE TRANT recommends this recipe.
Ingredients:
2 Cups Self-rising white corn meal
2 Cups Self-rising white flour
2-1/2 Cups Buttermilk or milk
¼ Cup sugar (I use 1/8 cup, but adjust to taste)
4-5 Tbsp bacon fat or vegetable oil
6 Tbsp bacon fat (or vegetable oil) to grease skillet or deep baking pan
2 Eggs, beaten
Preparation:
Preheat oven to 425 degrees.
1) Grease large cast iron skillet or deep baking pan with 6 tablespoons of bacon fat or oil. Place skillet/pan in oven just to heat and take out.
2) Mix corn meal and flour into mixing bowl. Stir in milk and mix well. Add sugar, eggs and bacon fat/oil. Mix well. Batter should be pourable. If not, add 4 tablespoons of milk and mix.
3) Pour batter into greased pan. Spoon bacon fat/oil from the sides of the pan and spread on top of cornbread batter. (makes for a crispy, golden brown crust)
4) Bake until springy and golden brown, 25-30 minutes. Serve with butter or try some syrup when serving hot.
Serves 18-20