I’m obsessed with making this these days.

Cornbread:

4 tbsp fat (butter or olive oil or bacon fat)

1/4 cup sugar

1 1/2 cup yellow corn meal

1/2 cup flour

1 1/2 tsp baking powder

1 tsp salt

1 1/4 cup of milk

2 eggs

Directions:

Heat oven to 375 degrees.  Add fat to bottom of the baking pan, (in this case mine’s about 4 inches deep, 8 inches long, 4 inches wide) put in oven to heat up.

Meanwhile, in a large bowl, mix/sift your dry ingredients.  Add the eggs to your milk and stir, combining eggs and milk.  Slowly, incorporate liquid into the dry ingredients by adding the liquid in 1/4 cup measures.  You do not want to add it all at once, adding it slowly makes your batch thicker.

Once the oven is ready, take our your baking pan and add the batter to the pan, spreading it evenly.  Pop it in the oven for 30 minutes.  Cornbread is done when the top browns slightly and the sides pull away from the pan.