If you're even remotely concerned about cholesterol, don't go here.

1 cup all purpose flour

1 cup yellow or white corn meal

1/2 cup oil, bacon grease or lard separated into two 1/4 cups

2 eggs

1 cup of milk

1 1/2 tablespoons baking powder

1/4 teaspoon baking soda (you can get by without it)

1 teaspoon salt (optional)

1 to 3 tablespoons sugar (not recommended but it's your cornbread)

The best way to make cornbread is to use a heavy cast iron skillet. (Make sure it is well seasoned, [turned black]). Preheat oven to 400 degrees. While the oven is heating place 1/4 cup oil, melted bacon grease or lard in the skillet and place in the oven. Mix all dry ingredients then add the milk, the remainder of the oil and the eggs. Mix until it is a smooth batter. Take the skillet out of the oven (be careful, it's hot) and pour the batter in the skillet letting it settle naturally (don't stir). Bake for 20 to 25 minutes. Let the cornbread stand and cool about 10 minutes then cut and serve. We have a square 8 inch skillet that really works well.

Hope you like it.

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