Southern Cornbread2 cups corn meal
1 cup self rising flour
1/4 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
2 well-beaten eggs
¼ cup hot bacon drippings OR 2 tablespoons butter combined with
3 tablespoons olive or vegetable oil
About 2 cups buttermilk
Preheat a cast-iron skillet with bacon drippings or the butter/oil combination in oven. In mixing bowl, stir dry ingredients together. Combine 1 cup of the buttermilk with eggs and beat thoroughly into the dry ingredients. Quickly add ¼-cup of the hot drippings and enough extra buttermilk to make a very thick batter. Pour into the preheated greased skillet, return to oven and bake about 20 minutes or until golden brown. Remove from pan to rack for cooling immediately if serving on a plate. Or leave in pan and serve from there.
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