Old-fashioned Corn Bread

(Preparation – 30 minutes; Serves – 6 to 8)

1 3/4 cups milk or buttermilk

5 large eggs

2 tablespoons sugar (I did not add sugar)

1 ½ teaspoons salt

1 ½ teaspoons baking powder

¾ teaspoon baking soda

2 ¼ cups corn meal

3 tablespoons bacon fat or melted butter

Preheat oven to 400 degrees. Grease a 9 x 9 cake pan with either butter or bacon fat. In a large bowl mix all the ingredients together except the cornmeal and butter. When well blended add the cornmeal and butter and pour into the pan. Bake for about 20 to 25 minutes and test for done-ness by inserting a tester (toothpick or knife) until it comes out clean.

---

Fall and winter months are chili, soup, and casserole season! Their tastiness invites us to eat more. Now we all know that at times it is good to have something to soak up the flavorful broth, sauce, and soup. Cornbread pairs so very well with chili that we all need to know a simple recipe to whip up while the chili is simmering. This one is very old. It is a hand-me-down – an enjoyable one. Although the recipe says – bacon fat – I use butter. Butter is more mild in flavor, and leftover bread can then be used beyond a savory meal. Of course, if you’re planning eggs for breakfast then cornbread with bacon fat provides a whole different way of doing breakfast!

https://www.pinterest.com/pin/247909154468477049/

#cornmeal #bread