Cornbread

I received this from a friend and it is by far the best cornbread I have had. I however, do not put the bacon in mine.


2 slices peppered bacon
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk (or milk, but I like to use buttermilk if I have it, you can be all healthy and use skim milk if you want, I LIKE FAT)
1/4 vegetable oil or 1/4 cup cut-up butter (what do you think I prefer?)

Using a large iron skillet (a regular is fine also), fry the two slices of bacon. Remove the bacon and drain to use for another purpose OR crumble and stir into your cornbread mixture before baking.

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil or butter. Stir to combine. Do not overstir! (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable consistency.)

Variations: More sugar, if you want really sweet cornbread, or less sugar if you plan to add vegetables to the mixture–you can add 1/2 cup or so diced, sauteed onions, peppers, anything that appeals to you. Add shredded cheese, or corn, or even chopped pecans.

Pour cornbread mixture into the iron skillet you used to cook the bacon in to season it with the bacon drippings. (First tip the pan all the way around, spreading the bacon drippings to grease the pan.) Bake in a 425-oven for 20-25 minutes.