Buttermilk Corn Bread

Makes a 9 x 9 pan or skillet or about 20 2 inch muffins

Have all ingredients at room temperature.

Preheat oven to 425 degrees

Sift together into large bowl:

1 cup sifted all purpose flour

1/2 tsp baking soda

1 1/2 tsps baking powder

1 tablespoon sugar

1 tsp salt

Add:

3/4 cup yellow stone ground cornmeal

Combine and beat in another bowl:

1 1/2 cups buttermilk or yogurt

(if you do not have buttermilk, add 1 tbls. vinegar

to regular milk and let sour for a minute)

2 eggs

3 to 4 tablespoons melted butter or fresh bacon drippings*

(*do not leave this fat ingredient out, important to the taste)

(Add, if desired, one can of corn to the liquid ingredients, this makes it especially good!)

Stir the liquid into the dry ingredients with a few swift strokes.

(Add, if desired, 1/4 cup pork cracklings)

Pour the batter into a preheated greased pan. Bake the bread 25 to 30 minutes, muffins 15. It is done when a toothpick inserted in the thickest part comes out dry and the top is lightly browned.

**Another great southern option - Bake in a Black Iron Skillet or "Black Irn Skeelit" - as some say Place a Greased Iron Skillet in the Hot oven Wait until it is heated, pour cornbread dough in. Bake 20 to 25 minutes. The crust will be nice and crispy.

Serve with room temperature butter and honey, if desired.

donated by Jean Polk Sinski